Tuna Bruschetta

There are two mothers in this world that are special to me. Francis Jacqueline Brooks, who gave birth to me, and Jennifer Lu Brooks who is my beautiful wife and mother of 4 and step mother of 1. Although I could never be accused of marrying my mother, these women have a lot in common, not least of which is putting up with my nonsense. They both see the beauty in the world and have tried to make their gestures meaningful; they both want to leave the world a better place.

I learned recently that Mother’s Day was started by a school teacher in West Virginia. I always thought it was a contrivance of Hallmark. Regardless, it is nice that there is a formal day to recognize  the single most important task on this planet, the miracle of birth and the life-long nurturing and unconditional love that separate mothers from the rest of us. Today and every day I thank you. We all owe our lives to you.

Here is an appetizer that you can serve tonight when you have your mother, or the children of other mothers over for a little get together.

Serves 8-10

Ingredients

  • 1/2 Pound Sushi Grade Tuna, small cubed
  • 1/4 Red Bell Pepper, diced
  • 1 Small Avocado, diced
  • 1 Tablespoon Shallots, diced
  • Handful Italian Parsley, chopped
  • Baguette, sliced
  • Olive Oil
  • Salt and Pepper

Tools

  • Mixing Bowl
  • Chef’s Knife
  1. Chop all of the vegetables. Combine in a bowl with half of he parsley (about two tablespoons).
  2. Drizzle and mix in about 3-4 table spoons of olive oil. 
  3. Salt and pepper to taste. 
  4. Toast baguette slices with a little drizzle of olive oil.
  5. Top toast with a scoop of tuna mixture.
  6. Garnish with the rest of the parsley.
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