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Bruschetta with white bean, tuna and thyme topping
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Italian-inspired tuna bruschetta, a must-have appetizer for your feast.
Ingredients:
  • 12 slices Italian-style bread (ciabatta)
  • olive oil spray
  • 2 large garlic cloves
  • 36.40 gm olive oil, extra for drizzling
  • 2 x 400g cans white beans (cannellini), rinsed and drained
  • salt and cracked black pepper
  • 2 x 185g can tuna in oil, drained and flaked
  • 1/2 small red onion, thinly sliced
  • 1 tsp thyme sprigs
  • 2 tsp finely grated lemon rind
Instructions:
  • Preheat a stovetop grill or barbecue over high heat. Lightly coat the bread with olive oil spray and grill until golden brown and slightly charred, about 1-2 minutes per side. Cook in batches if needed.
  • Take the slices off the grill, then coat them with more oil spray and gently rub each slice with the cut side of a halved garlic clove.
  • In a small saucepan over medium heat, combine white beans, a crushed garlic clove, salt, pepper, and 1 1/2 cups water. Simmer and stir until the liquid is mostly reduced.
  • Roughly mash the beans and mix in the oil. Set aside for later use.
  • In a small bowl, mix together the tuna, onion, thyme, lemon rind, salt, and cracked black pepper.
  • Spread the creamy white bean mixture generously over the crispy bruschetta slices, layer with the flavorful tuna mixture, and finish with a luxurious drizzle of olive oil before serving promptly.

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