Smoked Tuna Bruschetta: Tomato, White Bean & Burrata
Three Smoked Tuna Bruschetta Variations
Toasted bread, savory tuna and a bright topping make an easy appetizer. Choose tomato and basil, white beans and capers, or burrata and olives. Assemble close to serving so the bread stays crisp.
Choosing and Storing the Tuna
These recipes use prepared, ready-to-eat smoked tuna. Check the package for preparation, refrigeration and use-by instructions, including after opening. Raw tuna steaks need a separate cooking step. See our Smoked Yellowfin Tuna listing for current availability and product details; confirm the smoking method and serving directions before choosing it for a recipe.
1. Tomato and Basil Bruschetta
Makes 16 pieces. Use 16 baguette slices about ½ inch thick, 8 oz ready-to-eat hot-smoked tuna, 2 cups quartered cherry tomatoes, ¼ tsp salt, 1 halved garlic clove, 3 tbsp olive oil and ¼ cup torn basil. Balsamic glaze is optional.
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- Toss tomatoes with salt and drain in a colander for 15 minutes. Mix with 1 tbsp oil and basil.
- Brush bread with the remaining oil and toast under the broiler, watching closely, until golden. Rub lightly with the cut garlic.
- Divide tomatoes and flaked tuna among the slices. Add pepper and a little balsamic glaze if desired. Serve immediately.
2. White Beans, Capers and Lemon
For 16 pieces, use the same bread and 8 oz hot-smoked tuna. Drain and rinse one 15 oz can of cannellini beans. Mash half, then stir in the remaining beans, 2 tbsp chopped capers, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon zest and 1 finely chopped small shallot.
Spread the bean mixture over toasted bread, top with flaked tuna and finish with chopped parsley. Taste before adding salt: the capers and fish already contribute it.
3. Burrata and Olive Tapenade
For 12 pieces, toast 12 ciabatta slices. Roughly chop ½ cup pitted olives with 1 tbsp capers; mix with 1 tbsp olive oil and 1 tsp lemon juice. Spread a little on each slice, then divide 8 oz pasteurized-milk burrata and 6 oz prepared smoked tuna over the bread. Finish with lemon zest and parsley.
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Use flaked hot-smoked tuna, or thinly sliced cold-smoked tuna specifically labeled ready to eat. Cold smoking does not cook the fish.
Pregnant, older or immunocompromised diners should avoid refrigerated smoked seafood unless cooked in a dish. See FDA guidance.
Can I Prepare Bruschetta Ahead?
Prepare the toppings separately and refrigerate according to their ingredient labels. Toast the bread ahead, let it cool and keep it dry. Add toppings shortly before serving. Draining tomatoes and avoiding excess dressing help reduce sogginess.
More Smoked Fish Ideas
Browse the Smoked Fish collection or try smoked tuna tapas for a party.
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