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Artichoke Bruschetta to the Rescue

Bruschetta

These beautiful summer days beget a leisurely  pace - a willingness to slow down and smell the roses. I notice, however, that a day at the beach or a summer day outside in general does not seem to slow down appetite. While our desire for food during the day may lag in the heat, there is still hunger at the end of the day for a satisfying meal.

This combination of tuna and McEvoy Ranch Artichoke Bruschetta was a suggestion from our HR Director, Ellen. I played around with the idea and took some artistic license but the concept is brilliant and the flavors certainly worked beautifully together.

Here is a simple and refreshing summer supper you can create quickly, with McEvoy Ranch Bruschetta as a helping hand. Feel free to be creative with your add ins!

Tuna and Artichoke Salad with Cherry Tomatoes, Cucumbers and Dill

This takes minutes to put together and would be delicious on a salad or for a picnic sandwich.

Ingredients

6 ounces high quality canned tuna - preferably packed in olive oil

½ cup McEvoy Ranch Artichoke Lemon Bruschetta

1 tablespoon good quality mayonnaise (or your own aioli)

2 tablespoons fresh lemon juice

1 tablespoon fresh dill, chopped

2 tablespoons scallions, minced

1 cup cherry tomatoes, halved

½ cup diced cucumber

McEvoy Ranch Lemon Olive Oil to drizzle on top of bread and salad

Lettuce of your choice

Baguette or bread of your choice

 

Directions

Mix ingredients gently together. Taste for seasoning. I did not add salt or pepper but canned tuna varies and you may prefer to add some seasoning. Other herbs would be delicious in this mix as well - I’m thinking tarragon would be a good choice with these flavors.

 

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Enjoy this with a chilled glass of McEvoy Ranch's Stubbs Vineyard Chardonnay. Thanks, Ellen!

 

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