As the weather here in Utah starts to warm up (and then cool down, and then warm up again because Spring in Utah is cray), we are craving lighter, fresher fare. So long Turkey Chili! I’m sure we’ll see plenty of you and your White Chicken Chili counterpart this fall!
I started making this Cucumber Tuna Bruschetta a few years ago as a kind of high protein snack, but I must admit that sometimes I just make this for dinner when I don’t feel like cooking!
We love the tangy flavor that the apple cider vinegar adds to the tuna, along with the sa lty pop of the capers. The cucumbers give this Tuna Bruschetta a crunch, while the avocado smooths out the overall texture. The fact that this light, delicious Cucumber Tuna Bruschetta is served over warm toasty french bread doesn’t hurt things one bit.
This is a great little snack (or, ahem, meal) any time of the year, but it definitely feels like a spring or summer appetizer as the weather starts to warm up. Hopefully, wherever you’re reading this, you’re having some warmer temps too!