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Sicilian tuna and white bean bruschetta



  • 1/2 cup extra-virgin olive oil plus extra for brushing
  • 1 1/2 tablespoon red wine vinegar
  • 1 tablespoon small garlic clove minced
  • 1/2 cup thinly sliced red onion, soaked for 30 minutes in ice-cold water
  • 1 cup (15-ounce) can cannellini beans, rinsed and drained well
  • 1 cup (250-gram) jar imported olive oil packed italian tuna confit, drained
  • 20 cup fresh mint leaves, cut in thin strips
  • Preparation

    Baking Directions:

    In Italy, tuna doesn't have to be raw to be sexy.

    The jarred kind, picked in olive oil, is tossed with everything from pasta to greens to my favorite — cannellini beans.

    I have these two ingredients in my cupboard at all times because I'm addicted to the combination.

    And it's my go-to dish when I have no time to shop! Whisk together ¼ cup of the olive oil, vinegar, and garlic in a small bowl.

    Add half of the onion, toss, and let stand for 5 minutes.

    Season with salt and pepper.

    Combine the beans and the onion vinaigrette in a large bowl.

    Puree one-third of the mixture in a mini food processor until smooth.

    Fold this mixture back into the beans, add the tuna and the remaining ¼ cup of olive oil, then stir in all but 1 tablespoon of the mint.

    Mix until the tuna is no longer chunky.

    Using tongs, "grill" the bread slices on both sides over a gas flame or by placing the bread directly on the coils of an electric burner, taking care not to let it char.

    Cut each in half.

    Arrange the bread slices on a platter.

    Spoon some of the tuna-bean mixture on to each slice.

    Garnish with the remaining onions, mint and serve.

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