Cheesy leek bruschetta

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Heat two tablespoons of the oil in a pan and gently fry the leek and garlic for 2-3 minutes, or until softened. Add the tuna and thyme, stir well and pour in the cream. Simmer for 4-5 minutes.
Heat a chargrill pan, drizzle the bread with the remaining oil and griddle the bread for 2-3 minutes on each side, or until golden-brown and crisp.
Serve the leek and tuna mixture on top of the toasted bread, garnished with the fresh herbs.

1 garlic clove, crushed

Â¼ leek, white part only, chopped

Fresh parsley, dill and chervil sprigs

1 tbsp fresh thyme, chopped

4 tbsp olive oil

100ml/3Â½fl oz double cream

85g/3oz canned tuna

2 slices French bread

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