Century Chunky Corned Tuna & Artichoke Brushetta

Ingredients

1 clove	garlic – minced
2 tablespoons	olive oil
1 loaf	crusty baguette, sliced 1/2 inch
1/2 cup	deseeded and diced tomatoes
1/2 cup	sliced canned artichoke hearts
2 tablespoons	chopped onion
2 tablespoons	sliced Kalamata olives
1 cup	crumbled feta cheese
1 – 180 grams	Century Chunky Corned Tuna
2 tablespoons	chopped flat leaf parsley
1 tablespoon	balsamic vinegar
1 tablespoon	olive oil
1/8 tablespoon	freshly ground pepper

Procedure

Combine garlic and olive oil and brush on bread slices.

Arrange on a baking tray and broil for about 3 to 5 minutes or until light brown and crisp

In a bowl, mix together tomatoes, artichoke, onion, olives, feta and Century Chunky Corned Tuna

Add balsamic vinegar, olive oil and ground pepper

Toss well. Spoon tuna mixture on bread toasts

Serves 6 to 8

Delightful Tip: Can’t find artichokes hearts? Try substituting it with locally available puso ng saging, cooked adobo or kilawin style.