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!