Tuna & Spinach Bruschetta
This tuna spinach bruschetta recipe is inspired from our travels. We loved it so much that we had to re-create it when we returned home. 
Tuna Spinach Bruschetta
Our lives and cooking has always been influenced by “Moments of Discovery.” Adventures taken off the beaten path to discover something new and to keep ourselves from getting stuck in a rut. In the past we had to create these opportunities ourselves by exploring on our day off, but especially of late, our photography and videography work has become untethered from it’s So Cal base and sent us flying everywhere.
With such great destinations treading under our feet, it has been easy to become inspired by the diverse range of eating establishments we’ve enjoyed. It’s even worth putting up with being sardined between two broad chested 250 lb. guys for a 4 hour flight. However, I must say the guys were pretty cool, and between the aisle man shifting out, the window dude angling against the visual portal, and me leaning the seat back to slide my shoulders behind theirs, we managed a fairly personal-space friendly flight. No armrest superiority battles and there weren’t any kicking/screaming/fussy kids within any neighboring rows. That was the flight back from Japan. Good times!
At Postino the thick cut, rustic bread, slightly grilled, then laden with their classic and creative toppings was a perfect evening treat. Especially when paired with $5 happy hour wines. We saw a 4-pack of bruschettas floating past to a nearby table and suddenly we’re all “I want was that!”, flagging down a waiter to add to our order.
Back home the bruschetta infatuation continued and we found ourselves slicing, charring, and topping bread like mad. One of the favorite combinations from the abode was the tuna and spinach bruschetta. Fresh baby spinach, combined with a nice tuna (hunt down a good Italian canned tuna in oil or go crazy and slice and sear some fresh instead), some sauteed shallots, a little aioli, whole grain mustard, sliced sweet pickles, some fresh tomatoes, and a finishing touch of soy sauce… Scrumptious!
I’d even fight over an armrest for it!
-Todd
Tuna and Spinach Bruschetta Recipe
Ingredients
Tuna Mix
- 10 ounces canned Tuna packed in Oil
- 2-3 Shallots , sliced
- 1/2 cup (@20 slices) Bread & Butter Pickles , diced
- 1 Tablespoon Aioli or Mayonnaise * see head note
- 1 teaspoon Soy Sauce , or to taste
- fresh cracked Black Pepper to taste
- 1 loaf Rustic Bread , sliced and toasted or charred over open flame
- 1 cup Baby Spinach
- 1 Tomato , sliced
- Olive Oil for charring bread
- Garlic Cloves for rubbing on bread
- Oil for sauteing shallots (grape seed oil is our favorite)
optional spreads
- Whole Grain Mustard
- Aioli
Instructions
- Heat a saute pan over medium heat and add a little oil to pan. Add shallots and saute until soft.
- Drain half of the oil from tuna cans, then put tuna and remaining oil in a bowl. Add rest of tuna mix ingredients (sauteed shallots, diced pickles, aioli, soy sauce, and cracked pepper) and gently mix.
- Brush bread slices with olive oil, toast or char bread slices, then rub with split cloves of garlic. Top with optional spreads if desired (or leave them on the side for guests to serve themselves to dip bread in to), then layer on the spinach, tomatoes, and tuna mix. Serve immediately.
Wow, this Tuna & Spinach Bruschetta looks scrumptious! I know what I’ll be making for lunch tomorrow! 😀
Yummy! I have been craving tuna and this recipe is calling my name! Thank you!
I’d never think to make bruschetta with tuna, but why not?! No good reason, especially after seeing this post! It looks positively delightful and just a little bit messy, which is always a good thing 🙂
sues- we felt the same way too until we tried the tuna on bruschetta, now we’re hooked!
Wow – that bruschetta looks like an absolutely perfect lunch!
I am happy that you have so many exciting gigs (along with cramped airline flights!). You are incredibly talented and deserve to have great success! I can say I knew you when! 😉
i planted spinach for the first time this fall!
I must try to grow some. Looks delicious.
This looks so good. I wish i had some tuna right now. (*sigh*)
As usual stunning photographs and I just love your tea strainer/mini-sieve with the red handle, envious!
mmm, I wish I could eat some of this for lunch!
Love, love visiting your site. Really appreciate the time and energy you give so freely away to your visitors.
Now that is bruschetta done right! I always add sweet pickles to my tuna salad, so this topping sounds so appealing to me. For the photos (gorgeous!), what is the background you used? Is it black leather?
Cookin’ Canuck- the background is the leather top of an old card table we bought from Target!
I always think of bruschetta as this fancy pants type of food even though it’s so rustic and simple. They always look gorgeous though and are perfect for a warm evening!
Wow, after saying it like a million times before do I still need to say that I almost dies when I see your photographs! Wish I could take some gorgeous pictures like you do one day 🙂
Here’s something Indian I did with spinach a while back http://www.indiansimmer.com/2010/07/palak-paneer-for-my-birthday.html
Looks delish! You can never go wrong with a good bruschetta. The ingredient possibilities are endless, though soy sauce is a first for me. 😉 I agree about using good tuna. The ones packed in olive oil are a world apart from those in water.
Susan- yes, soy sauce ads a wonderful umami flavor!
oh wow – that last two words are nuggets – soy sauce; have never, ever thought to pair soy sauce w/tuna and my mouth is watering now just thinking about it. your posts always point me towards the kitchen making me want to explore and try new things – this goes on the list!
debra- you must try adding a bit of soy sauce, the added depth of flavor is wonderful