Garlic, Tomato + Albacore Tuna Toast with Pesto
I’ve been on a *total* toast kick lately. My latest invention? This garlicky tomato tuna toast with garlic confit, blistered cherry tomatoes and delicious Portofino Albacore Tuna. Before we get further with this recipe, I want to disclose that I am partnering with Portofino Tuna in the development of this recipe.
Partnership or not, this is a super easy appetizer, lunch or snack option that I would definitely be enjoying no matter what! Portofino Tuna is simple, smooth and elegant. They have Italian style tuna (yellowfin or albacore) which is hand selected, then canned with extra virgin olive oil and sea salt. Their products are high quality and extremely accessible. I always have a few cans in my pantry for salads, bowls or …you guessed it…toasts!! Or melts! Can’t forget the beloved tuna melt while we are here.
This recipe incorporates garlic confit, which I’m linking my recipe to here. If you don’t have the time or energy to make garlic confit, don’t worry!! You can just roast some garlic or cook in a pan until fragrant and soft and use that instead. The only thing I would steer clear from is using raw garlic because that can be really harsh and mess with your stomach.
This recipe can be whatever you want it to be. Don’t want to make pesto? Use pre-made pesto or chopped basil. Don’t have cherry tomatoes? Cook some canned crushed tomatoes in a skillet and spread on top of the bread? Can’t find sourdough? Use whatever bread YOU like! It’s really that easy! The important thing here is that you are using high quality tuna. You know I’m going to tell you to go buy Portofino Tuna because I genuinely believe it’s a superior high quality Italian style tuna brand that elevates any dish.
By the way, you can find Portofino Tuna on Amazon or click here to find where it’s available in stores.
Garlic, Tomato + Albacore Tuna Toast with Pesto
Equipment
- Sheet pan
- can opener
Ingredients
- Olive oil for pan
- 1 cup cherry tomatoes
- Kosher salt to taste
- 2 thick cut pieces of bread
- 3 tbsp garlic confit
- 1 can Portofino Albacore Tuna
- 2 tbsp basil pesto
- Finely chopped parsley to taste, for topping
- Fresh cracked black pepper
Instructions
- Heat a skillet on medium heat and season with olive oil. Add the cherry tomatoes to the pan and sprinkle generously with salt. Cook until the tomatoes are blistered and soft, about 7-10 minutes. Remove them from the heat.
- Toast the bread until golden brown to your liking. With a butter knife, spread garlic confit on top (or just add minced roasted garlic on top.) Then, add cherry tomatoes. Remove Portofino Albacore tuna from the can and break into large bite-sized pieces. Place the tuna on top of the tomatoes. Top with a few more tomatoes, a drizzle of pesto, freshly cracked black pepper and finely chopped parsley to taste. Serve immediately!