Avocado Bruschetta with Corn and Tuna
(Friend’s Recipe with a Sweet Twist)
Ingredients:
1 ripe avocado, diced
1/2 cup cooked corn kernels (fresh or canned, drained)
1/2 cup canned tuna, drained and flaked
1/4 cup cherry tomatoes, diced
1 tablespoon red onion, finely chopped
1 tablespoon fresh cilantro or parsley, chopped
1 tablespoon olive oil
1 teaspoon honey (for the sweet twist)
Juice of 1/2 lime
Salt and freshly ground black pepper, to taste
For the Bruschetta:
1 baguette or ciabatta, sliced into 1/2-inch thick pieces
2 tablespoons olive oil (for brushing)
Directions:
Prepare the Topping:
In a medium mixing bowl, gently combine the diced avocado, corn, tuna, cherry tomatoes, red onion, and cilantro or parsley.
Drizzle with olive oil, honey, and lime juice. Toss gently to combine. Season with salt and pepper to taste. Set aside.
Prepare the Bread:
Preheat a grill pan or oven to medium heat. Brush both sides of the bread slices with olive oil.
Grill or toast the bread for 1–2 minutes per side, until golden and slightly crisp.
Assemble the Bruschetta:
Spoon the avocado, corn, and tuna mixture generously onto each toasted bread slice.
Serve:
Arrange the bruschetta on a serving platter and garnish with extra cilantro or a drizzle of olive oil if desired. Serve immediately for the best flavor and texture.
Pro Tips:
Add a sprinkle of red pepper flakes for a spicy kick.
Use multigrain bread for a nutty and wholesome base.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Calories: 180 kcal per serving | 
Servings: 6 bruschetta