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Whether you are a college student just starting your own cooking experiments or a seasoned chef with lots of dinner parties under your belt, there is always something brand-new to learn about cooking. We hope these Bruschetta with salsa verde and smoked tuna recipe and tips can help you in your kitchen area tonight, and also get used to fantastic home-cooked dishes.

Use Bread.
Use Tomatoes.
You need Smoked tuna.
You need Parsley.
You need to prepare Olive oil.
You need to prepare garlic.
Use a lemon.
Provide Salt.

In a food processor, pulse herbs, capers, gherkin and garlic to chop finely, then add lemon and olive oil to make a sauce. Lay tomatoes on the sourdough, drizzle with the salsa verde and grind over some pepper. For the bruschetta variations, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. Mix the tomato salsa (chunky version) with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves.

Toast the bread in a pan, or grill pan with a little oil until brown. Meanwhile in a chopper or food processor, whizz up parsley, garlic, oil and lemon.
Spread the salsa on the toast. Add some sliced tomatoes on top and then the tuna.
Enjoy :).

Pile on to the bread and serve as a starter. We could eat salsa verde on pretty much anything, and it's particularly good on this tomato and white bean salad. Tuna steaks are well-seasoned, lightly pan-fried, and served atop fresh-made mango salsa for a delicious and impressive main course. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat. To make the Italian salsa verde: Combine shallot, parsley, chives, vinegar, oregano and salt in a medium bowl.

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