Ingredients

 

  • 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

 

Instructions

  1. 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.
  2. Spoon the mixture into a large bowl; add the beans, mix well.
  3. 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.
  4. Cut the toasts in half, arrange on a platter.
  5. Spoon 2 tablespoons of tuna mixture onto each slice. Top with sliced red onions and mint. Serve.
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