ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sicilian Tuna and White Bean Bruschetta

Quentin Bacon
Yield Makes 6 servings


  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 cup Dijon mustard
  • 1 small garlic clove, minced
  • 1/4 cup thinly sliced red onion
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (7-ounce or larger) can Italian tuna packed in oil (such as Genova), drained
  • 1/4 cup olive oil
  • 2 tablespoons sliced mint
  • 6 slices rustic Italian bread
  • 1/4 cup thinly sliced red onion
  • 1 tablespoon sliced mint

Nutrition Information

  • calories 284
  • fat 12 g

How to Make It

  1. In a small bowl, combine 1/4 cup olive oil, red wine vinegar, Dijon mustard, and minced garlic; stir well with a whisk. Add 1/4 cup thinly sliced red onion; toss and let stand 5 minutes. Season with kosher salt and freshly ground black pepper, to taste. In a large bowl, combine vinaigrette and cannellini beans. Purée 1/3 of the mixture in a mini-food processor until smooth. Fold mixture back into beans; add tuna and 1/4 cup olive oil. Stir in 2 tablespoons sliced mint. Mix until tuna is no longer chunky. Toast Italian bread in a toaster or oven until golden and crispy; cut in half. Arrange bread on a platter. Spoon about 2 tablespoons tuna-and-bean mixture onto each slice. Garnish with 1/4 cup thinly sliced red onion and 1 tablespoon sliced mint.