Potato Bruschetta
 | Cooking Time 25 minutes |
 | Serves 2 |
INGREDIENTS
- 2 medium White potatoes
- Basil oil
- 1 cup basil leaves
- ½ cup olive oil
- Juice of half a lemon
- ½ garlic clove
- Salt and pepper TOPPING
- 200g tuna slices in olive oil
- Salt and pepper
- 1 punnet cherry tomatoes, halved
- ½ cup olives mixed, roughly chopped
- 2 cups baby spinach and rocket
- ½ cup shaved parmesan
- Seasoning to taste
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Boil potatoes, skin on, for ten minutes or until a knife can be pressed into the centre. Drain and set aside until cool enough to handle.
- To make basil oil, combine all ingredients and blitz with a stick blender in a tall container until smooth and well combined. Check seasoning and set aside.
- When cool enough to handle, cut the potatoes through the middle lengthways then remove a thin layer of skin from each outside to create a flat slice around 2cm thick.
- Heat oil in a fry pan over medium heat then seal each side of the potato until crunchy and brown.
- Remove potatoes and serve onto 2 plates, top with your remaining ingredients and drizzle with basil oil.
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