Corned Tuna and Artichoke Bruschetta

Ingredients:

• 1 clove garlic, minced
• 2 tbsp olive oil
• 1 loaf crusty baguette sliced 1/2" thick diagonally
• 1/2 cup deseeded and diced tomatoes
• 1/2 cup sliced canned artichoke hearts
• 2 tbsp chopped onion
• 2 tbsp sliced kalamata olives
• 1 cup crumbled feta cheese
• 1 180g can century corned tuna
• 2 tbsp chopped flatleaf parsley
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1/8 tsp 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 corned tuna. Add balsamic vinegar, olive oil and ground pepper. Toss well. Spoon tuna mixture on bread toasts.