Cucumber, tomato and tuna bruschetta

Ingredients for 1 servings:

• 500 g cherry tomatoes
• ½ cucumber(s)
• 1 can of tuna
• 4 garlic cloves
• olive oil
• 2 baguettes
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

First, cut the cherry tomatoes into small pieces. I always cut them into quarters, and then cut them two or three times smaller. Now place the tomato pieces in a bowl and add enough olive oil to cover half the tomatoes. They should be able to “swim” nicely in the olive oil. Finely chop the three cloves of garlic and add them to the tomatoes. Chop half the cucumber, also as finely as possible, and add it to the tomatoes and garlic. Mix everything well and season with salt and pepper. Blend the tuna thoroughly in a food processor; this will make it really fluffy and easy to spread on baguette later. Transfer the tuna to another bowl. From the finished cucumber-tomato mixture, add 2 tablespoons of oil and 3 tablespoons of cucumber-tomato mixture to the tuna and mix well. Season the tuna a little more with salt and pepper and refrigerate both. Cut the baguettes into approximately 2 cm slices and spread everything on a baking sheet. Now peel the fourth garlic clove, cut it in half, and rub it gently over the baguette slices. Pour a little olive oil into a bowl and brush the baguette slices with it. Bake the finished slices at 180°C fan-assisted oven for about 10 minutes, until golden brown. Remove both mixtures from the refrigerator, stir well again, and spread them on the bread. Makes about 40 rolls.