Tuna Bruschetta

Culinary Tools:

  • Chef’s Knife
  • Round Grill
  • Filet Knife
  • 3-quart Mixing Bowl


  • 2 (8-ounce) tuna filets
  • ½ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup lime juice
  • ¼ cup capers
  • 2 tablespoons orange zest
  • 1 teaspoon Dijon mustard
  • 1 tablespoon jalapeño pepper, minced
  • 1 cup fresh tomato, seeded and diced
  • ½ cup fresh basil, chopped
  • 2 tablespoons garlic cloves, chopped
  • 3 tablespoons fresh parsley, chopped
  • 4 tablespoons onion, minced
  • Hard crackers or bread slices (optional)


With the Chef’s Knife, cut all the vegetables according to the instructions on the ingredients’ list.

Pre-heat the Round Grill at medium-high heat for 3 minutes. Lightly grease the tuna filets with 1 tablespoon of olive oil; season with salt and pepper. Place them on the Grill and cook each side for 2 minutes. Remove and let cool off for 5 minutes. Using the Filet Knife cut tuna into one-inch cubes.

In the 3-quart Mixing Bowl, combine the remaining olive oil with lime juice, capers, orange zest, Dijon mustard, jalapeño, tomato, basil, garlic, parsley and onion; mix ingredients well. Add the tuna to the mixing bowl; cover and let marinate for 1 hour. Serve with crackers or bread slices.