Sicilian Tuna Bruschetta

Prep:

15 m

Cook:

15 m

Ready in:

30 m

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Try your toast with an Italian-style topping of basil, mustard, tuna, and mint!

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Servings: 4

Extra virgin olive oil

¼ cup

Red wine vinegar

1 ½ tbsps

Dijon mustard

¼ cup

Garlic, minced

1 small clove

Red onion, sliced thinly

¼ + ¼ cup

Kosher salt

to taste

Fresh ground black pepper

to taste

Cannellini beans, drained, rinsed

1 can (15 oz)

Italian tuna in oil, drained

1 can (7+ oz)

Mint, sliced

2 + 1 tbsps

Rustic Italian bread, toasted

6 slices

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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