Bruschette is the quintessential small bite and is the perfect choice for summertime eating! The tuna salad can be prepared in advance so, all you have to do is toast the bread. I use Wild Planet Albacore Tuna. Each five ounce can contains 100% pure tuna in large chunk (not bits and pieces) and sea salt so, you do not need to drain the natural juices. The tuna is sustainably pole and line caught and tastes terrific.
Ingredients:
- 2 (5-ounce) cans tuna, with juices
- 2 cups cherry tomatoes, sliced (I used mulit-colored)
- 1/4 cup Kalamata olives, pitted, sliced
- 1/4 cup green olives, sliced
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup (loosely packed) Italian parsley, stems removed, chopped
- 2 Tablespoons capers, rinsed
- 4 Tablespoons extra-virgin olive oil (Medium), divided (plus more for the bruschette)
- 4 Tablespoons lemon juice
- 2 Tablespoons red wine vinegar
- Sea salt
- Lemon pepper
- Rustic bread (ciabatta, baguette, sourdough)
- Empty both cans of tuna into a bowl and using a fork, break apart into smaller chunks.
- Add the cherry tomatoes, olives, cannellini beans and parsley. Toss the salad with 3 tablespoons of the oil, the lemon juice and the vinegar. Season with salt and lemon pepper. Set aside.
- Using a small saute pan, heat the remaining 1 tablespoon of the olive oil and saute the capers for 4-5 minutes, until crispy. Set aside.
- Slice the bread into desired thickness and grill or toast both sides. Drizzle with olive oil and a sprinkle of sea salt.
- Spoon the tuna salad on each slice of toasted bread and then scatter the top with some crunchy-fried capers.
- A refreshing lemonata is the perfect companion to this summer snack.
