Tuna and White Bean Bruschetta

By kikilu — March 11, 2013

I get calls, emails and texts all the time for easy yet tasty appetizers to pass or bring to parties. This is one of my favorites. First, it's super easy and you can make it in the morning as it tastes better that evening. Second, you don't need to break the bank on ingredients. And lastly, people will be surprised that it sounds so simple but has great flavor, plus there isn't any mayo. I served this on Christmas Eve and it turned out to be one of everyones favorite dishes.

You can also serve this as open-faced sandwhiches with avocado or as a scoop on top of mixed greens. Also, great for a buffet or a ladies lunch. It's easy to pack in air-tight containers, then plate and serve as your "app to pass". Endless possibilities and thank me later. When I demonstrated this at Mariano's, shoppers went nuts. We had a little love fest over a simple dish.

[Featured at Dish'n with Beauty and Her Feast March 2013]

*Note — I use jarred Italian tuna because I think it's a better quality. It's more expensive but has a fuller flavor than the canned.

Tuna and White Bean Bruschetta Recipe

By kikilu Published: March 11, 2013

Yield: 8-10 Servings

by Kiki Luthringshausen of Beauty and Her Feast

Ingredients

2 jars tuna packed in olive oil drained
1 can white beans drained and rinsed
1/3 cup extra virgin olive oil
2 tablespoons good quality sherry vinegar
1/2 lemon juiced, plus the zest
2 tablespoons chopped fresh flat leaf Italian parsley
1-2 celery stalks chopped
1 shallot finely chopped
kosher salt/pepper
loaf of Italian bread sliced and toasted

Instructions

In a medium mixing bowl, add all the ingredients except the beans and bread.
Mix thoroughly.
Now, carefully add the beans and mix without mashing them.
Taste and adjust the salt and pepper.
Place the toasted bread on a platter, top with the tuna mixture, sprinkle with a little parsley and serve immediately.
The tuna mixture can be made several hours ahead and refrigerated in a sealed container.