Bruschetta from Gabriel

Ingredients for 6 servings:

• 1 can tuna, in salt water 200 g drained weight
• 1 tbsp olive oil
• some salt
• 10 m.-sized tomatoes
• 20 green olives without stones
• 20 black olives without stones
• 8 leaves of sage, fresh
• some pepper, from the mill
• ½ dl olive oil
• 1 m.-sized onion(s), very finely chopped
• 4 cloves garlic
• 2 bunch chives, very finely chopped
• some Parmesan, coarsely grated with the Rösti grater
• 1 large baguette(s), cut into 2 cm thick slices

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Bruschetta from Gabriel

Remove the tuna from the can and drain in a colander. Then place the fish in a bowl, lightly salt, and toss with a tablespoon of olive oil. Mash well with a fork. Bring water to a boil, cut a cross into the tops of the tomatoes, and remove the stems. Briefly place the tomatoes in boiling water, then rinse with cold water to loosen the skin. Peel the tomatoes, halve them, and thoroughly remove the insides under running water. Pat the tomatoes dry and finely dice them. Add to the tuna. Finely chop the olives and add them. Finely chop the sage and add them. Season with salt and freshly ground pepper, mix well, cover, and let stand for a while in a cool place. Turn on the oven and briefly toast the slices of bread. Remove from the oven and arrange on a platter. Gently heat the olive oil in a pan, add the onions, three-quarters of the chives, and crushed garlic, and let them simmer over low heat. First, spread the onion mixture on the bread slices, then spread the tomato and tuna mixture on the bread slices, using a fork to avoid excessive liquid. Sprinkle with some coarsely grated Parmesan cheese and the remaining chives, and serve immediately for a delicious aperitif.