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Grilled crouton with tuna and Le Cru du Canton

4 portions


  • 240 g (8 oz) canned tuna, drained
  • 250 ml (1 cup) zucchini, grated
  • 250 ml (1 cup) carrots, grated
  • 30 ml (2 tbsp.) fresh parsley, chopped
  • 85 ml (1/3 cup) plain yogurt
  • 60 ml (¼ cup) dried cranberries
  • Salt and freshly ground pepper
  • 250 g (8 oz) Le Crudu Canton, sliced
  • 8 slices of crusty bread (French-style)


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  • Preheat the BBQ to medium heat.
  • In a bowl, mix the tuna with the carrots, zucchinis, parsley, dried cranberries and yogurt. Season generously.
  • Top each slice of bread with the tuna topping and cover with Le Cru du Canton slices.
  • Place on grill and cook on low heat for 3 to 5 minutes or until the bread is crisp and the cheese is melted. Serve.

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Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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