Tuna and vegetables toast

Tuna and vegetables toast

Ingredients

• Dantza® Piquillo Peppers strips
• 2 aubergines
• 1 onion
• 2 cloves garlic
• 1 tin of tune in olive oil or marinade
• Sliced Bread
• Chopped parsley
• Salt
• Pepper
• Olive Oil

Instructions

1. Wash and cut the aubergines into small cubes. Place them in a colander, sprinkle some salt on top and leave for 20 minutes. This releases the juice that gives aubergines their bitter taste.
2. Chop the onion and slice the garlic.
3. In a frying pan heat oil, once hot add chopped onion and garlic and stir occasionally.
4. Add the aubergines, add salt and pepper and cook until they are tender.
5. Add Dantza® Piquillo Peppers strips and stir well so they can integrate with the other ingredients.
6. Turn off the heat and add a tin of tuna to your liking (with oil or marinade) and sprinkle chopped parsley. Stir well and reserve.
7. Toast bread and add on each toast the mixture of tuna with vegetables.