It's quite common that when I don't feel like cooking much or when I need to put something quick on the table, I turn to tuna bruschetta. Generally, I always have a can of tuna and an onion in the pantry, and bread is never missing. Most of the time, I make this version for breakfast or as a snack in the evening, especially when I find a good mayonnaise in the fridge and I really have no inspiration for anything else.
Quick Info
Total time: 10 minutes
Servings: 2
Difficulty: very easy
Ingredients
1 can of tuna in oil (80-120 g net, after draining)
1 small onion (white or red)
3 tablespoons mayonnaise
2 slices of bread (any kind, ideally something denser)
Salt
Pepper
Preparation method
1. Drain the tuna well from the oil. If there's too much oil left, the mayonnaise won't bind the mixture well.
2. Chop the onion as finely as possible. It's important for the texture; you don't want large pieces.
3. Put the tuna and chopped onion in a bowl. Add the mayonnaise and then mix until everything is homogeneous. Taste and adjust with salt and pepper. Don't add salt at the beginning; the tuna might already be salty enough.
4. Toast the slices of bread on a grill or in a toaster until they have a firm crust. It's essential that the bread is toasted; otherwise, the tuna spread will make the base too soggy.
5. Spread the mixture on the warm slices of bread as soon as they are ready. Serve immediately. If the bread sits with the spread on it for too long, it will get soggy and lose its consistency.
Why I make the recipe often
I use this recipe because it's quick, I don't need hard-to-find ingredients, and I don't dirty many dishes. It's good both warm and at room temperature. It works well for any time of the day, and if there are leftovers, they can be kept for the next day. The mixture can be prepared in advance, and I toast the bread just before serving.
Tips and variations
Tips
- Don't use too large an onion, or it will taste too strong.
- You can use both tuna in oil and in water, but the one in oil has a richer flavor.
- If you don't have homemade mayonnaise, choose a simple one without strong flavors or garlic.
- The mixture can be prepared a few hours in advance and kept in the fridge.
Substitutions
- Mayonnaise can be replaced with Greek yogurt if you want something lighter.
- Red onion is a milder option in taste.
- For those with gluten intolerance, there is also gluten-free toasted bread.
- You can add a little lemon if you want a fresher taste.
Variations
- You can add some chopped capers if you have them on hand.
- Finely chopped parsley or chives bring freshness.
- For those who prefer something spicy, a little chili pepper can be added to the mixture.
- The spread can also be used as a sandwich filling, not just on bruschetta.
Serving ideas
- Alongside a green salad or sliced tomatoes.
- As a snack on appetizer platters at events.
- On mini slices of bread (croutons) for a finger food version.
Frequently asked questions
Can I prepare the tuna spread a day in advance?
Yes, the mixture keeps well in the fridge in a sealed container. Before serving, mix again and spread on freshly toasted bread.
What type of bread works best?
Whole grain bread or any type of bread with a thicker crust toasts better and withstands the moisture of the spread. I avoid very thin sliced bread.
Is it necessary to use mayonnaise?
No, you can also use Greek yogurt or a mix of yogurt and cream cheese if you want a lighter version.
Can I add anything else to the mixture?
Yes, you can add finely chopped olives, a little lemon, or herbs to taste.
Can I replace the onion if I don't like it?
Green onion or shallots can be used instead of regular onion for a milder taste.
Nutritional values
For one serving (1 slice of tuna bruschetta):
Calories: ~190-210 kcal
Protein: 11-13 g (from tuna and bread)
Fats: 11-14 g (mainly from mayonnaise and tuna)
Carbohydrates: 13-16 g (depending on the type of bread)
With yogurt instead of mayonnaise, the fats decrease significantly.
Storage and reheating
The tuna spread with onion and mayonnaise lasts in the fridge in a sealed container for up to 2 days. I do not recommend storing already assembled bruschetta, as the bread will get soggy. Toast the bread just before serving and spread the mixture fresh. If you have leftover mixture, you can use it for cold sandwiches. Reheating doesn't make sense; it should be consumed cold or at room temperature.
This is the version I make most often, especially when I need something quick and filling without complicating the kitchen.
Quick Info
Total time: 10 minutes
Servings: 2
Difficulty: very easy
Ingredients
1 can of tuna in oil (80-120 g net, after draining)
1 small onion (white or red)
3 tablespoons mayonnaise
2 slices of bread (any kind, ideally something denser)
Salt
Pepper
Preparation method
1. Drain the tuna well from the oil. If there's too much oil left, the mayonnaise won't bind the mixture well.
2. Chop the onion as finely as possible. It's important for the texture; you don't want large pieces.
3. Put the tuna and chopped onion in a bowl. Add the mayonnaise and then mix until everything is homogeneous. Taste and adjust with salt and pepper. Don't add salt at the beginning; the tuna might already be salty enough.
4. Toast the slices of bread on a grill or in a toaster until they have a firm crust. It's essential that the bread is toasted; otherwise, the tuna spread will make the base too soggy.
5. Spread the mixture on the warm slices of bread as soon as they are ready. Serve immediately. If the bread sits with the spread on it for too long, it will get soggy and lose its consistency.
Why I make the recipe often
I use this recipe because it's quick, I don't need hard-to-find ingredients, and I don't dirty many dishes. It's good both warm and at room temperature. It works well for any time of the day, and if there are leftovers, they can be kept for the next day. The mixture can be prepared in advance, and I toast the bread just before serving.
Tips and variations
Tips
- Don't use too large an onion, or it will taste too strong.
- You can use both tuna in oil and in water, but the one in oil has a richer flavor.
- If you don't have homemade mayonnaise, choose a simple one without strong flavors or garlic.
- The mixture can be prepared a few hours in advance and kept in the fridge.
Substitutions
- Mayonnaise can be replaced with Greek yogurt if you want something lighter.
- Red onion is a milder option in taste.
- For those with gluten intolerance, there is also gluten-free toasted bread.
- You can add a little lemon if you want a fresher taste.
Variations
- You can add some chopped capers if you have them on hand.
- Finely chopped parsley or chives bring freshness.
- For those who prefer something spicy, a little chili pepper can be added to the mixture.
- The spread can also be used as a sandwich filling, not just on bruschetta.
Serving ideas
- Alongside a green salad or sliced tomatoes.
- As a snack on appetizer platters at events.
- On mini slices of bread (croutons) for a finger food version.
Frequently asked questions
Can I prepare the tuna spread a day in advance?
Yes, the mixture keeps well in the fridge in a sealed container. Before serving, mix again and spread on freshly toasted bread.
What type of bread works best?
Whole grain bread or any type of bread with a thicker crust toasts better and withstands the moisture of the spread. I avoid very thin sliced bread.
Is it necessary to use mayonnaise?
No, you can also use Greek yogurt or a mix of yogurt and cream cheese if you want a lighter version.
Can I add anything else to the mixture?
Yes, you can add finely chopped olives, a little lemon, or herbs to taste.
Can I replace the onion if I don't like it?
Green onion or shallots can be used instead of regular onion for a milder taste.
Nutritional values
For one serving (1 slice of tuna bruschetta):
Calories: ~190-210 kcal
Protein: 11-13 g (from tuna and bread)
Fats: 11-14 g (mainly from mayonnaise and tuna)
Carbohydrates: 13-16 g (depending on the type of bread)
With yogurt instead of mayonnaise, the fats decrease significantly.
Storage and reheating
The tuna spread with onion and mayonnaise lasts in the fridge in a sealed container for up to 2 days. I do not recommend storing already assembled bruschetta, as the bread will get soggy. Toast the bread just before serving and spread the mixture fresh. If you have leftover mixture, you can use it for cold sandwiches. Reheating doesn't make sense; it should be consumed cold or at room temperature.
This is the version I make most often, especially when I need something quick and filling without complicating the kitchen.