Tuna Salad Bruschetta
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Everyday Food, March 2007
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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.
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Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.
I added some sweet vine tomatoes in it, which was a really nice light flavour. Also, some dill on top. So nice for the summer.
Very good, I added a fresh minced jalapeno for some heat. Served with the baguette as well as tortilla chips and crackers. Along side some fresh summer watermelon. Great by the pool meal.
This is delicious! I think olives or caper might do well with this. I almost forgot to spread the last bit of mustard on and I am so glad I didn't!!! Yum!
This sounds good and healthy! I think I'll add the kalamata olives - good suggestion; and try it in pita pockets instead of the baguette.
Truly delicious when made with imported Spanish tuna packed in olive oil. Using high quality tuna really is key to making this exceptional. A few chopped kalamata or picholine olives also add some zip.