We have made tomato bruschetti, but tuna and lemon juice + some of the other ingredients, add a different taste as well as protein and omega 3 for appetizers* or with a dinner.
Bruschetta con Tonno e Fagiolo Bianco (Italian)
Makes 6
6 slices of whole-grain bread or gluten free bread
1/2 garlic to rube on the bread
1 1/2 tsp. (7,25 ml) minced garlic
1 15-ounce (329 g) can of white beans, drained and rinsed
6 Tbs. (60 ml) olive oil
2 5-ounce (140 g) cans of light tuna packed in water, drained and flaked
3/4 cups (180 ml) each chopped: olives and celery
1/2 cup (120 ml) chopped red onion (soaked in ice water for 20 minutes, then drained and patted dry)
1 Tbs. (15 ml) chopped oregano (or 1 tsp./5 ml dried oregano)
3 Tbs. (45 ml) organic lemon juice
2 cups (480 ml) baby arugula or mixed lettuce
1. Heat the grill to medium.
2. Lightly mist the bread on both sides with olive oil cooking spray.
3. Grill the bread about 2 minutes per side.
4. Rub one side of each slice with the cut side of the half clove of garlic. Set aside.
5. In a large bowl, use a potato masher or fork to mash 1/2 cup (120 g) of the beans.
6. Add the remaining whole beans, olive oil, tuna, celery, red onion, olives lemon juice, oregano, minced garlic and the lettuce. Mix gently.
7. Divide the bean mixture between the slices of bread.
8. Serve with a fork and knife.
* For appetizers, cut the bruschetta in half.
