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.
ITP Images
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


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


  • 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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