Garlic, Tomato + Albacore Tuna Toast with Pesto
Toasted bread with garlic confit, blistered cherry tomatoes and Portofino Albacore tuna. Top it with pesto and fresh parsley and you have one of the most delicious and easiest snacks/appetizers or lunches ever!
Course Appetizer, Side Dish, Snack
Cuisine American, Italian, Mediterranean
Servings 2 pieces of toast
- 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
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!
Keyword cherry tomatoes, fresh parsley, garlic confit, olive oil, pesto, portofino tuna, sourdough bread