Papà Francesco's 'Very Goood' Bruschetta

When Anna first visited Italy during the summer of 2015, she went WWOOFing in Maratea, a small town of the Basilicata region. Her host Francesco taught her a number of dishes, but so far her favorite has been his bruschetta (with a french twist!). The mayonnaise is what makes this bruschetta particularly delectable, but the most important ingredient is freshness. Every piece of this meal was purchased by a neighbor or handpicked from Francesco's farm! He says that food tastes best when it has 'prana' (the sanskrit word for 'life energy'), meaning that it was eaten while still having a little life in it...or freshness. 

Ingredients

  • fresh loaf of bread

Mayonnaise

  • 200 ml olive oil
  • 1 can of tuna
  • 1 fresh egg
  • juice of 1/4 lemon
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of capers
  • parsley, as needed
  • salt, as needed

Tomato Salad

  • 3 large tomatoes, diced
  • 1 red onion, minced
  • fresh basil and basil flowers
  • salt, as needed

Directions

  1. Immersion blend the oil, egg, mustard, and lemon juice until well combined. Add the tuna, capers, and parsley to the mayonnaise, and blend again for a few seconds. Finally, add the salt to taste.
  2. Slice the bread and toast it lightly in the oven, on a pan, or in a toaster!
  3. Prepare the tomato salad, mixing together all the ingredients. Top the toasted bread with the mayonnaise mixture and the tomato salad. 

Serves 4

Buon Appetito!