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.
Everyday Food, March 2007
- Prep Time 10 minutes
- Total Time 20 minutes
- Serves 4
- 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.
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