Curried Tuna Bruschetta

• 1 5 ounce can water-packed chunk-light or solid dolphin-safe tuna, drained well
• 2 tablespoons red onion, finely diced (optional)
• 1 small plum (roma) tomato, finely diced (optional)
• 2 teaspoons chutney (I use Bombay Emerald Chutney Company's Pomegranate Chutney, and plain ol' Major Grey's works, too)
• 1 tablespoon mayonnaise
• 3 - 4 anchovy fillets, smashed with the back of a spoon
• 5 pieces garlic-rubbed bruschetta, or a pile of Triscuits, or two toasted English muffins
• olive oil
• sea salt
• fresh cracked black pepper

1. Place tuna in mixing bowl. Break up any large pieces with a fork. If desired, mix in tomato and onion.
2. Combine mayo, anchovies and chutney and add to tuna mixture. Mix well.
3. Spoon on top of bruschetta. Drizzle with olive oil. Sprinkle with salt and fresh cracked black pepper.

water, red onion, tomato, chutney, mayonnaise, anchovy, garlic, olive oil, salt, black pepper

Taken from food52.com/recipes/2638-curried-tuna-bruschetta (may not work)