Tuna Salad Bruschetta
Tuna in olive oil makes sandwiches and casseroles tastier, and is particularly good in any dish that showcases the flavor of the fish itself, such as tuna cakes or salad Nicoise.
- Total Time:
- Servings: 4
Source: Everyday Food, March 2007
- 8 3/4-inch-thick slices baguette, cut on the diagonal
- 1 tablespoon olive oil
- coarse salt and ground pepper
- 1/4 cup fresh lemon juice, from 2 lemons
- 4 tablespoons Dijon mustard
- 2 cans (6 ounces each) tuna in olive oil, drained, reserving 1 tablespoon oil
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/2 cup fresh flat-leaf parsley, chopped
- 1 shallot, finely chopped
- 2 celery stalks, thinly sliced crosswise
Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.
In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.
Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.