Under 30 Minutes

Tuna Salad Bruschetta

Tuna in olive oil has roughly the same number of calories as other oil-packed tuna. It 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.

  • Prep:
  • Total Time:
  • Servings: 4
Tuna Salad Bruschetta

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


  1. 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.

  2. 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.

  3. Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.


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