What is the difference between red tuna and albacore bonito?

Red tuna is darker and fattier, while albacore is lighter in color and milder in flavor – ideal for a finer tartare.

How do you make guacamole without it turning brown?

Cover well with plastic wrap directly on the surface and add some lime juice.

Can you make tuna tartare in advance?

Yes, but preferably max. a few hours in advance and keep well chilled.

What bread is best for bruschetta?

Ciabatta or baguette, preferably from the same day and with a firm crust.

Can you also make bruschetta in the oven?

Definitely, that's even ideal for crispy toasts – 10 minutes at 185°C.

Bruschettas with guacamole and tuna tartare

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25min

•

Easy

Crispy bruschetta with creamy guacamole and fresh tuna tartare, totally Luciano's thing. With a few nice ingredients, we put these delicious apero-bruschettas on the table. It's pure enjoyment, especially in the sunshine. Ideal as a summer snack or fancy appetizer!

Crispy bruschetta with creamy guacamole and fresh tuna tartare, totally Luciano's thing. With a few nice ingredients, we put these delicious apero-bruschettas on the table. It's pure enjoyment ...

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Ingredients

What do you need?

Quantity:

For the bruschettas 1 nice baguette or ciabatta 1 large tomato (to rub with) 2 tbsp olive oil Pepper and salt from the mill

For the guacamole 1 ripe avocado 2 tbsp olive oil 2 cloves of garlic (pressed or finely chopped) ½ bunch of coriander, finely chopped Pepper and salt from the mill Some chili to taste

For the red tuna tartare 250 g red tuna or albacore bonito 1 large tomato 1 red onion 4 tbsp olive oil Pepper and salt from the mill or Ibiza salt

Finishing A block of Parmesan cheese, to grate fresh over it

For the bruschettas 1 nice baguette or ciabatta 1 large tomato (to rub with) 2 tbsp olive oil Pepper and salt from the mill

For the guacamole 1 ripe avocado 2 tbsp olive oil 2 cloves of garlic (pressed or finely chopped) ½ bunch of coriander, finely chopped Pepper and salt from the mill Some chili to taste

For the red tuna tartare 250 g red tuna or albacore bonito 1 large tomato 1 red onion 4 tbsp olive oil Pepper and salt from the mill or Ibiza salt

Finishing A block of Parmesan cheese, to grate fresh over it

Make it veggie!

For the grilled eggplant tartare
1 eggplant
1 large tomato
1 red onion
4 tbsp olive oil
1 tbsp balsamic vinegar
Pepper and salt from the mill

Cut the eggplant into cubes, grill or roast until cooked. Finely chop the tomato and onion, mix everything with oil, balsamic, pepper, and salt.

Preparation method

How do you make this?

1. Toast the bruschettas Cut the bread into slices of about 1.5 cm. Drizzle with olive oil, season with pepper and salt, and toast for 10 minutes in an oven at 185°C or use a grill pan. Let cool on a rack.

2. Make the guacamole Halve the avocado, remove the pit, and scoop out the flesh. Mash with a fork until a creamy puree with some texture. Mix in olive oil, garlic, coriander, pepper, salt, and possibly chili.

3. Rub the bread with tomato Cut the tomato in half and rub the cut side over the toasted bread for a juicy touch.

4. Make the tuna tartare Cut the tuna into fine cubes (brunoise). Do the same with the tomato and onion. Mix in a bowl with olive oil, pepper, and salt. Mix gently.

5. Assemble the bruschettas Spread some guacamole on each toast, add some tuna tartare on top, and grate some Parmesan cheese over it.

Tips

Use super fresh tuna, preferably sashimi quality.
Take everything separately and assemble on-site – ideal for a picnic or aperitif with friends.
Prefer vegetarian? Replace the tuna tartare with a tartare of watermelon or grilled eggplant (see veggie variant below).