Heirloom Tomato Bruschetta with Tuna Aioli

Recipe courtesy of Chef Mogan Anthony, Village Social Restaurant Group


Published:

(Serves 4-6) 

Tomato Bruschetta 

2 large, ripe heirloom tomatoes, cut into wedges
½ red onion, sliced very thin
¼ cup extra virgin olive oil
4 Tbsp sherry or balsamic vinegar
1 handful torn basil 
1 handful torn parsley 
Sea salt and freshly cracked pepper 
6 quarter-inch-thick slices country-style bread, toasted 
Celery leaves for garnish  

 

Tuna Aioli 

8-oz high-quality Italian confit tuna, drained 
1 clove garlic
1 tsp Dijon mustard  
½ cup olive oil
1 Tbsp nutritional yeast 
Sea salt and freshly cracked pepper 

In a bowl, combine the tomato, red onion, olive oil, vinegar, basil, and parsley. Season with salt and pepper; set aside to marinate. 

Make the aioli: In a blender, process tuna, olive oil, garlic, mustard, and yeast until smooth. If needed, add additional olive oil until consistency is like mayonnaise. Season with salt and pepper. 

To assemble the bruschetta, spread aioli on the bottom of the bread. Arrange marinated tomato on top and garnish with parsley leaves. 

Tip: Nutritional yeast is the secret to a creamy aioli with no eggs, perfect for hot weather.


PAIR IT!

 

 

S. Delafont Rosé ‘Mosaique’ 2016 ($14.99)

“The perfect pairing for this bruschetta would be a nice southern Rhone style rosé. [This deep-pink example] is dense and complex on the nose, with hints of exotic and red fruits, smooth on the palate, with a fresh, elegant finish.” —James Zecca, Varmax Liquor Pantry, Port Chester


 

Village Social 
67 Purchase St, Rye; 914.612.4267
251 E Main St, Mount Kisco; 914.864.1255

 

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