Tuna and cannellini toasts

There's practically no cooking required for this simple weekday supper made with tender tuna chunks, one of your pantry essentials
Marinated Tuna and Cannellini Bean Toasts.
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Marinated Tuna and Cannellini Bean Toasts.
August 14, 2018
Level Easy
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 4

PHOTO BY Aasiya Jagadeesh
RECIPE BY Noreen Wasti
FOOD STYLING BY Noreen Wasti

INGREDIENTS

1 tbsp Dijon mustard
1 lemon, juiced
3 tbsp extra virgin olive
2 cans spinneysFOOD White Meat Tuna Solid in Olive Oil
2 cans spinneysFOOD Cannellini Beans, drained
2 shallots, finely sliced
2 tbsp capers, drained and roughly chopped
3 tbsp spinneysFOOD Fresh Dill, chopped
3 tbsp spinneysFOOD Fresh Parsley, chopped
½ tsp spinneysFOOD Salt
½ tsp spinneysFOOD Black Pepper
100g spinneysFOOD Sugar Snaps and Mangetout (about 50g each), roughly chopped
10 slices spinneysFOOD Country Bread, toasted
2 garlic cloves, peeled

METHOD

  • 1

    In a large bowl, whisk together the Dijon mustard, lemon juice and olive oil.

  • 2

    In the same bowl, add in the cans of tuna with their olive oil and the cannellini beans. Break the tuna into large chunks using a fork.

  • 3

    Add the shallots, capers, dill, parsley, salt and pepper and mix well. Allow the mixture to marinate for at least 15 minutes.

  • 4

    While the tuna is marinating, bring a medium saucepan of salted water to a boil.

  • 5

    Steam the sugar snaps and mangetout for 3 minutes in the boiling water and drain immediately.

  • 6

    Add the sugar snaps and mangetout to the tuna and lightly toss. Taste for seasoning.

  • 7

    Toast the country bread slices and rub with the garlic cloves.

  • 8

    Generously spoon the marinated tuna and cannellini bean mixture over the toast and drizzle any extra marinade over the top.

  • 9

    Garnish with dill and parsley leaves.

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