Bruschetta alla Matalotta Recipe - Los Angeles Times

Name: Bruschetta alla Matalotta Recipe - Los Angeles Times
Ingredients: 2 large tomatoes, cut into roughly 1/2-inch dice, or 1 large basket cherry tomatoes, halved lengthwise; 2 tablespoons spearmint or catmint leaves, thinly sliced; ½ cup washed Italian parsley leaves, whole or coarsely chopped; 1 tablespoon capers, rinsed and coarsely chopped; ¼ teaspoon Aleppo pepper, or to taste; Squeeze of lemon juice; Extra-virgin olive oil; Salt and freshly ground black pepper; 1 pound albacore tuna, cut into 1/2-inch thick steaks; 4 to 6 (1/2-inch thick) slices European-style country bread; 3 peeled garlic cloves; Coarse finishing salt, if desired

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When Americans think about the grill, we tend to think of steak and burgers. When Italians think about the grill — la griglia — they may think of steak too, but more often sausages or, in summer,...

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Ingredients

2 large tomatoes, cut into roughly 1/2-inch dice, or 1 large basket cherry tomatoes, halved lengthwise
2 tablespoons spearmint or catmint leaves, thinly sliced
½ cup washed Italian parsley leaves, whole or coarsely chopped
1 tablespoon capers, rinsed and coarsely chopped
¼ teaspoon Aleppo pepper, or to taste
Squeeze of lemon juice
Extra-virgin olive oil
Salt and freshly ground black pepper
1 pound albacore tuna, cut into 1/2-inch thick steaks
4 to 6 (1/2-inch thick) slices European-style country bread
3 peeled garlic cloves
Coarse finishing salt, if desired