Tuna and Cannellini Bean Bruschetta Recipe

Name: Tuna and Cannellini Bean Bruschetta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons red wine vinegar; 1/4 cup olive oil; 7 ounces high-quality oil-packed tuna, drained and flaked; 1 cup cooked cannellini beans, drained and rinsed if canned; 1/2 cup small-dice red onion (from about 1/2 a medium onion); 1/2 cup small-dice fennel (from about 1/2 a medium bulb); 2 tablespoons capers; 2 tablespoons coarsely chopped fresh Italian parsley leaves; Kosher salt; Freshly ground black pepper; 8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices; 2 tablespoons olive oil; Kosher salt; Freshly ground black pepper; 1 medium garlic clove

Servings: persons

3 tablespoons red wine vinegar
1/4 cup olive oil
7 ounces high-quality oil-packed tuna, drained and flaked
1 cup cooked cannellini beans, drained and rinsed if canned
1/2 cup small-dice red onion (from about 1/2 a medium onion)
1/2 cup small-dice fennel (from about 1/2 a medium bulb)
2 tablespoons capers
2 tablespoons coarsely chopped fresh Italian parsley leaves
Kosher salt
Freshly ground black pepper
8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 medium garlic clove

1
Place the vinegar in a medium, nonreactive bowl.
2
Whisk in the olive oil in a slow stream until combined.
3
Add the tuna, beans, onion, fennel, capers, and parsley and stir to combine.
4
Taste and season with salt and pepper as needed.
5
Set aside at room temperature while you prepare the bread.
6
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
7
Meanwhile, arrange the bread slices in a single layer on a baking sheet.
8
Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil.
9
Flip the slices over and brush with the remaining 1 tablespoon oil.
10
Generously season one side only with salt and pepper.
11
Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
12
Return the grilled bread to the reserved baking sheet, seasoned-side up, and rub the seasoned sides with the garlic clove.
13
To serve, divide the tuna mixture evenly among the grilled bread slices and cut the bruschetta into pieces if desired.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons red wine vinegar, 1/4 cup olive oil, 7 ounces high-quality oil-packed tuna, drained and flaked, 1 cup cooked cannellini beans, drained and rinsed if canned, and more.

Yes, Tuna and Cannellini Bean Bruschetta Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!