white bean and tuna bruschetta pm

White Bean & Tuna Bruchetta

A nice, refreshing summer lunch is only minutes away with this easy to prepare dish.  It is the perfect meal to serve poolside with a big glass of cool, sweet tea.  Now sit back and enjoy that book you were just reading.  You deserve a little time to yourself!


6 slices of 1/2-inch thick rustic whole-grain bread

Olive oil spray

2 teaspoons minced garlic, divided

15-ounce can white beans, drained and rinsed…divided

6 Tablespoons extra virgin olive oil

2 5-ounce cans tuna packed in water, drained and flaked

3/4 cup diced celery

1/2 cup diced Vidalia onion

3/4 cup pitted and chopped herb-marinated olives

3 Tablespoons lemon juice

1 Tablespoon chopped fresh oregano

2 cups baby arugula

salt and pepper


Heat a grill plate to medium temperature.  Lightly spray your bread slices with the olive oil spray and grill until they are lightly browned…be careful not to burn them.  Once they are done, spread a very, very small amount of the minced garlic on each slice….VERY SMALL AMOUNT!  Set aside.

In a mini food processor, take 1/2 cup of the white beans and a dash of salt and pepper, and process  until it is a smooth paste…set aside.

In a large bowl, combine the tuna, the remaining whole white beans, olive oil, celery, onion, olives, lemon juice, oregano and 1 teaspoon of the minced garlic and baby arugula.  Make sure to pinch off any long stems on the arugula.  Gently mix everything together and season with a little salt and pepper…be careful with that salt because the olives are already salty enough…a little bit goes a long way here!!!

To assemble….spread a thin layer of the bean paste onto the grilled bread slices and then mound each slice with your tuna mixture.  You can serve it with a knife and fork…or just pick it up and eat it with your hands for a more casual, sandwich type meal.  Serve with a nice, cool glass of iced tea and you are all set!


Please comment back and let me know if you tried this and how you liked it!  I love to hear back from everyone on how they liked the recipes that I post….Bone appetit!



  • Tracy Beckett Townley

    01.08.2014 at 17:12 Reply

    May I suggest that the easiest way to get just the right amount of garlic toast your bread and then rub a whole clove of garlic over the surface until you have the desired amount.
    We did this at our finer Italian restaurant. The family one, was pre made and heated to order.

    • Darsey Mitchell

      01.08.2014 at 18:35 Reply

      OH TRACY…what a wonderful tip!!! Did you read this everyone?!?!?! Thank you so very much and I will try this the next time I make it. I have some tuna left over and perhaps I will have it again tomorrow for lunch. I just need to see if I have a garlic clove now! LOL I used the minced garlic because that is what I had on hand…but you are right…rubbing the whole garlic clove would give just that hint of flavor that it needs…although it was also delicious with the minced garlic too. thank you so very much for writing and I hope that you will try the entire recipe and tell me how you like it! kiss kiss from Millie LaRue

  • Lynn Davis

    01.08.2014 at 21:50 Reply

    This looks very yummy! Now, when will I have the chance to make it! Hhhhmmm……

    • Darsey Mitchell

      01.08.2014 at 22:38 Reply

      Ms. Lynn….it really hardly took any time at all, less than 30 minutes. Please try it…you will love it! Tell me how it turned out! kiss kiss from Millie LaRue

  • Bethe Austin

    08.09.2014 at 21:40 Reply

    This is so yummy. I made it the other week…though I left out the garlic. Does not agree with my tummy.
    In the spring I helped at my Cousins church, making bagged lunches for the homeless, and
    we made a variation of this salad. Thanks.

Post a Comment