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Sicilian tuna bruschetta
Sicilian Tuna Bruschetta
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Extra virgin olive oil – ¼ cup
Red wine vinegar – 1 ½ tbsps
Dijon mustard – ¼ cup
Garlic – 1 small clove, minced
Red onion – ¼ + ¼ cup, sliced thinly
Kosher salt - to taste
Fresh ground black pepper – to taste
Cannellini beans – 1 can (15 oz), drained, rinsed
Italian tuna in oil – 1 can (7+ oz), drained
Mint – 2 + 1 tbsps, sliced
Rustic Italian bread – 6 slices, toasted
In a small bowl, whisk ¼ cup olive oil with vinegar, mustard and garlic until well combined. Add ¼ cup onions; toss to combine; put aside for 5 minutes. Season with salt and pepper.
Spoon the mixture into a large bowl; add the beans, mix well.
In a food processor, pulse 1/3 of the mixture until smooth; spoon back into the large bowl; stir. Add tuna, another ¼ cup olive oil, and 2 tablespoons mint. Mix until the tuna is not chunky.
Cut the toasts in half, arrange on a platter.
Spoon 2 tablespoons of tuna mixture onto each slice. Top with sliced red onions and mint. Serve.
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