Ingredients Jump to Instructions ↓

  1. 1 (6-ounce) can water-packed tuna

  2. 1/3 cup minced red onion

  3. 3 tablespoons chopped fresh Italian (flat-leaf) parsley

  4. 2 tablespoons fresh lemon juice

  5. 1 tablespoon olive oil

  6. 1 teaspoon chopped fresh thyme, (or 1/2 teaspoon dried)

  7. 1 clove garlic, peeled

  8. 1 (15-ounce) can cannellini beans, rinsed and drained

  9. 1/4 cup chopped oil-packed dried tomatoes, drained

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon black ground pepper

  12. 20 thin slices crusty French or Italian bread, cut diagonally

Instructions Jump to Ingredients ↑

  1. In small bowl, flake tuna with fork. Stir in remaining ingredients. Set aside. With food processor running, drop garlic through feed tube and process until chopped. Add beans; process until smooth. Add tomatoes, salt and pepper; pulse just to mix. Scrape into small bowl. Heat broiler. Arrange bread slices in single layer on cookie sheets. Broil 1 to 3 minutes, or until lightly toasted. Spread each toast with bean purée, then spoon on some tuna mixture.


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