Food & Cooking Recipes Appetizers Finger Food Recipes Tuna Salad Bruschetta 3.5 (10) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 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 Tuna Salad Nicoise. Ingredients 8 ¾ -inch-thick slices baguette, cut on the diagonal 1 tablespoon olive oil coarse salt and ground pepper ¼ 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 ½ cup fresh flat-leaf parsley, chopped 1 shallot, finely chopped 2 celery stalks, thinly sliced crosswise Directions 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. Rate it Print