Who doesn’t love Bruschetta on a soft summer evening? To me, it conjures up the end of a leisurely day at the beach in Southern France where I grew up! It’s usually served over little toasted baguette slices as an appetizer. Here, basically all I do is add canned tuna, and serve it over mixed greens. It’s superb, it’s festive and it’s no fuss! Whats not to love!
Bruschetta Tuna Salad
- 3 Medium Tomatoes diced
- 1 can Canellini Beans rinsed and drained
- 1 can Tuna Fish in water (sustainably caught)
- 1 clove Garlic minced
- 3 Scallions chopped
- 1/3 cup Parsley chopped
- 2 Tbsp Olive Oil extra virgin
- 1/2 tsp salt
- fresh ground pepper to taste
Rinse and dry the tomatoes and dice in small cubes. Place in medium bowl.
Rinse and dry the cannelini beans and add to the diced tomatoes.
Drain the tuna and add to the bowl.
Add remaining ingredients and toss gently.
Serve over mixed greens as a large salad or spoon over baguette small slices, briefly toasted in oven, as an appetizer. (see photo below)