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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.

Reviews (5)

  • moutonese 16 Jul, 2008

    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.

  • MWetzel 16 Jul, 2008

    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.

  • theblackmamba 14 Jul, 2008

    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!

  • Schmooter 14 Jul, 2008

    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.

  • potager 14 Jul, 2008

    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.

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