Recipe: Bruschetta with tuna, tomatoes and onions

Ingredients:

1 tuna can, drained
2 medium tomatoes, without seeds, diced
1/2 red onion, sliced
2 tbs olive oil
basil to taste
salt and pepper to taste
6 slices Italian bread, about 3/4-inch thick
2 garlic cloves, peeled


Preparation:

In a medium bowl, toss the tomatoes, tuna, onions, oil, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the refrigerator for up to 3 hours, but after that, the tomatoes will become too soft.

Toast the bread slices under a broiler until the edges are brown on both sides, but still white in the middle. Remove from the oven and when cool enough to handle, rub both sides of the bread with the whole garlic cloves until the cloves are too small to hold with your fingers.

Lay the bread slices on a serving plate and top with the tomato/tuna mixture. Serve immediately.