Tuna and Bean Toasts
This speedy Italian dish offers a summery twist on classic beans on toast. Crisp slices of French bread are topped with a lightly mashed mixture of cannellini beans and flaked tuna, enhanced with parsley and the tuna's own oil. Finished with fresh tomato and finely sliced red onion, it makes a satisfying main course ready in just 10 minutes. The recipe yields enough for 12 individual toasts.
Ingredients
- up to 12 thin slices French bread (depending on how many you want to make in one go)
- 410g can cannellini beans drained and rinsed
- 150g can tuna in olive oil, drained and oil reserved
- handful parsley leaves, roughly chopped
- 1-2 tomatoes sliced (depending on how many you're making)
- 1 small red onion finely sliced
- olive oil for drizzling
Method
- Toast the required number of French bread slices. While they toast, lightly mash the drained cannellini beans. Add 2 tbsp of the reserved tuna oil to the beans, then flake in the drained tuna. Fold through the chopped parsley and season as desired.
- Once the toast is crisp, drizzle each slice with a little of the tuna oil. Place a tomato slice on each piece of toast, then spoon the bean and tuna mixture on top. Finish by scattering the finely sliced red onion over the toasts. Any leftover bean mix can be stored in the fridge for up to 2 days. If needed, use olive oil for a final drizzle before serving.
Nutrition (per serving)
Calories109 kcal
Fat4 g
Saturates1 g
Carbs13 g
Fibre2 g
Protein6 g
Sodium208 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisineitalian
