I had some homemade bruschetta in the fridge from last night (totally one of my favorite things in the world to eat) and it was begging to be used. I also had a couple of fresh summer squash, bought at one of those fresh produce tents. And they were the most brilliant bright yellow that I have ever seen! I couldn't wait to use them.
So I sliced up one summer squash and sauteed it in a pan with a little olive oil and a little coconut oil. After they started to brown, I added the bruschetta and stirred that around for a bit, added a can of tuna and cooked until it was hot.
Now, all of you who are sensitive to the really fishy taste that tuna has, you will be pleasantly surprised at this dish. I couldn't taste it at all! I wanted some protein so I just decided to try it and I was glad I did! I can imagine that if I used spaghetti squash next time, it would make a FABULOUS veggie "spaghetti" without the pasta (if you're watching carbs some days).
I think that because the bruschetta sat in the fridge overnight it really boosted the flavor. All of the wonder that makes bruschetta, (the onions, garlic, basil, tomatoes) became a synergistic explosion of flavor Italiano! It made me crave a glass of wine.
And for the curious, here's my bruschetta recipe:
1 cup cherry tomatoes, quartered
1/4 of a small red onion
4 garlic cloves, minced
LOTS of chopped fresh basil
drizzle of olive oil and a touch of balsamic vinegar (I don't like too much balsamic - gets too acidy)
(and you could add kalamata olives I suppose, but I didn't have any)
Unhealthy version: eat atop french baguette that has been sliced, doused in butter and pan fried to a delicious golden brown
Healthier: with baked pita chips
Healthiest: Sauteed with fresh cut veggies as above!