Tuna Bruschetta with Porcini spread

Tuna Bruschetta with Porcini spread


  • 1 can Tuna, drained

  • 1 Porcini spread

  • 10 Italian style bread (ciabatta) or baguette

  • 3-4 tablespoons Chilito Burning Hot sauce

  • 2-3 tablespoons lemon juice

  • 2-3 tablespoons olive oil

  • 10 pcs. mixed black and green pitted olives

  • A few sprigs of parsley

  • ½ shallot, grated

  • Salt

  • Pepper



  1. Mix drained tuna, lemon juice, Chilito Burning Hot sauce and Porcini spread. Blend everything with blender. 

  2. Black and green olives cut into rings and add to the mixture. Spice it with salt and pepper as desired. 

  3. Grease the bread slices with olive oil, arrange them on a baking sheet and bake it until it’s golden brown, about 3 minutes. Flip them over and bake the other side. 

  4. When it’s finished, spread the mixture over bread slices and top with parsley sprigs and shallot.