Garlic & Tuscan Herb Tuna and Ricotta Bruschetta

Ingredients

• 5 oz. can Genova Garlic & Tuscan Herb Yellowfin Tuna
• 1/2 baguette, sliced lengthwise
• About 12 cherry tomatoes
• About 2 Tablespoons olive oil, for tomatoes and baguette slices
• salt, to taste
• black pepper, to taste
• 2 Tablespoons balsamic vinegar
• 1 cup ricotta
• 1 cup arugula
• 1/4 cup fresh basil leaves, chopped

Directions

1. Pre-heat oven to 400°F. Line a baking sheet pan with foil or parchment.
2. Place cherry tomatoes on lined baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast tomatoes until wilted and soft, about 12-20 minutes. Remove tomatoes from oven and allow to cool.
4. Lightly oil baguette on cut side and bake in oven for about 5 minutes or until lightly brown and crusty.
5. Drain oil from the tuna into a bowl and whisk in balsamic vinegar to the tuna oil. Reserve the tuna for later.
6. Spread ricotta over the bread and top with arugula. Lay cherry tomatoes on top of ricotta, then layer the chunks of the tuna on top.
7. Drizzle the oil/balsamic vinegar dressing over the tuna. Season with salt and pepper. Add basil leaves on top.
8. Cut the bruschetta into 3-inch pieces and serve.