Tuna & roasted capsicum bruschetta with horseradish mayonnaise

Recipe: Tuna & roasted capsicum bruschetta with horseradish mayonnaise


  • 125g (1/2 cup) low-fat mayonnaise, 97% fat free (Kraft brand)
  • 1 tbs bottled grated horseradish
  • Salt & freshly ground black pepper
  • 8 2cm-thick slices Italian bread
  • 1 garlic clove, halved
  • 4 (about 180g each, 2-2.5cm-thick) tuna steaks
  • 2 tsp olive oil
  • 120g baby spinach leaves, washed, dried
  • 150g bought chargrilled red capsicum, drained well on paper towel, sliced


  1. Preheat grill on high. Combine the mayonnaise and horseradish in a small bowl. Taste and season with salt and pepper. Set aside.
  2. Toast the bread under preheated grill for 2-3 minutes each side or until golden. Rub both sides of the toasted bread with the garlic.
  3. Brush tuna steaks evenly all over with oil. Season with salt and pepper. Heat a large heavy-based non-stick frying pan over medium-high heat.
  4. Add tuna and cook for 1 1/2-2 minutes each side for medium-rare or until cooked to your liking (see p 84 and below for other cooking times).
  5. Cut the tuna into 5mm-thick slices. Arrange the spinach over the toasted bread.
  6. Top with the tuna and capsicum, and drizzle with the horseradish mayonnaise.
  7. Serve immediately.

Number of servings (yield): 6

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)