Bruschetta with tuna and ricotta
slices of bread (toasted)
250 g of ricotta
2 tablespoons of capers
1 handful of black or green olives
2 tuna cans
1 red onion
1 teaspoon of olive oil
1. Mix the olives, capers, onion and olive oil in the mixer until you get a creamy paste.
2. Spread this paste on hot toasted bread.
3. Sprinkle on top tuna pieces and decorate the bruschetta with rucola salad (arugula) or sun-dried tomatoes.
Photo credits: Anamaria Olaru
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