Tuna tomato red onion bruschetta melt
If you love bruschetta, you’ll love this tuna tomato red onion bruschetta melt. It’s just like a bruschetta, only covered in hot melted Swiss cheese!
Protein and healthy omega 3 fats
Ashleigh Feltham (MNutrDiet)
If the name of this recipe doesn’t tickle your tastebuds the nutritional benefits will.
Starting with the staple to all great recipes is the Safcol tuna Italian style tomato & onion. Tuna provides a good source of omega 3 fat for healthy cholesterol levels as well as an optimally functioning brain. On top of this, the Swiss cheese featured in this melt helps your thyroid work as it should with iodine. Both are also a source of B12 which is needed for your red blood cells to form normally and your central nervous system to function as it should.
Tuna also gives your body a good source of vitamin D, needed for optimal immune function and to allow calcium to be absorbed properly in your body. The cheese can add to your daily calcium needs which keep both your bones and teeth strong.
The cherry tomatoes help keep your heart and prostate healthy due to the lycopene. Talking about a healthy heart, the extra virgin olive oil is fantastic at promoting a healthy ratio of more HLD cholesterol and less LDL cholesterol as a good source of monounsaturated fat full of polyphenols.
To top off the benefits of this melt the whole grains will give you more fibre, vitamins and minerals than refined white bread. This includes fibre, B vitamins, manganese, magnesium, phosphorus, copper, zinc and iron. Adding to the immune support of zinc, the garlic provides an antioxidant called allicin which will also lend a hand in keeping your immune system strong.
You would be forgiven if, after reading all these health benefits you are melting for this melt.
Did you know: In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy, a variation of bruschetta made with a salame called ventricina is served. The dish was developed as a way of salvaging bread that was going stale. In Tuscany, it is called fettunta and it is usually served without toppings, especially in November, to taste the first oil of the season
If you like tuna, be sure to check out our tuna recipes page for more inspiration!
|Average qty per serve||Average qty per 100g|