15 ounce .5 can cannellini beans rinsed drained canned
0.3 cup dijon mustard
1 small garlic clove minced
6 servings kosher salt and pepper black freshly ground to taste
1 tablespoon mint leaves sliced
2 tablespoons mint leaves sliced
0.3 cup olive oil
0.3 cup olive oil extra-virgin
0.3 cup onion red thinly sliced
1.5 tablespoons red wine vinegar
6 slices rustic bread italian
7 ounce tuna italian packed in oil (such as genova), drained canned
Equipment
food processor
bowl
oven
whisk
toaster
Directions
In a small bowl, combine 1/4 cup olive oil, red wine vinegar, Dijon mustard, and minced garlic; stir well with a whisk.
Add 1/4 cup thinly sliced red onion; toss and let stand 5 minutes. Season with kosher salt and freshly ground black pepper, to taste. In a large bowl, combine vinaigrette and cannellini beans. Pure 1/3 of the mixture in a mini-food processor until smooth. Fold mixture back into beans; add tuna and 1/4 cup olive oil. Stir in 2 tablespoons sliced mint.
Mix until tuna is no longer chunky. Toast Italian bread in a toaster or oven until golden and crispy; cut in half. Arrange bread on a platter. Spoon about 2 tablespoons tuna-and-bean mixture onto each slice.
Garnish with 1/4 cup thinly sliced red onion and 1 tablespoon sliced mint.
