I was watching Sara Moulton’s weeknight meals and she made a simple tuna and bean bruscetta on some big slices of toasted Italian bread. This is my version which made a wonderful light lunch on a lazy Saturday afternoon. It’s all the things I love with fish, lemon and olive oil and fresh herbs. I made mine on some baguette crostinis. and this is showing another great idea if you choose to eat it on a whole wheat pita.
You Will Need:
- can of tuna in olive oil
- 14 oz can of cannellini beans
- 2 tbsp chopped capers
- 1/4 red onion sliced
- 1 lemon juiced
- 1 tomato
- salt and pepper
- olive oil
- garlic clove for toasted bread
- slices of toasted bread
Step 1: start with a good quality tuna in olive oil. Estevan is a local British Columbia company that fishes in sustainable ways. There are some excellent Italian canned tuna in olive oils as well. I also used a small can (14 oz) of Cannellini beans which for some reason I can only ever find in the organic section of my grocery stores.
Step 2: rinse the beans and drain the oil and flake the tuna (I like to add my own olive oil to the salad)
Step3: chop tomato, parsley, capers and red onions.
Step 4: gently mix all ingredients to avoid completely crushing the tuna.
Step 5: squeeze lemon, add olive oil, salt and pepper. Taste it! if you need to adjust do it now.