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Portobello Sicilian Tuna and White Bean Bruschetta
½ cup extra-virgin olive oil
1½ tbsp. red wine vinegar
¼ tsp. Dijon mustard
1 small garlic clove, minced
½ cup thinly sliced red onion, soaked for 30 minutes in ice-cold water
Kosher salt and freshly ground black pepper
1 (15 ounce) can cannellini beans, rinsed and drained
1 (250-gram) jar imported olive-oil packed Italian tuna confit, drained
20 fresh mint leaves, cut into thin strips¼ tsp. pepper
4-6 slices rustic Italian bread
Heat Whisk together ¼ cup olive oil, vinegar, mustard, and garlic in a small bowl.
Add half of the onions, toss, and let stand for 5 minutes. Season with salt and pepper.
Combine the beans and the onion vinaigrette in a large bowl. Puree one-third of the mixture in a mini food processor until smooth.
Add Fold this mixture back into the beans, add the tuna and the remaining ¼ cup of olive oil, then stir in all but 1 tbsp. of the mint. Mix until the tuna is no longer.
Using tongs grill the bread slices on both sides over a gas flame or by placing the bread directly on the coils of an electric burner, taking care not to let it char. Cut each in half.
Arrange the bread slices on a platter. Spoon the tuna-bean mixture onto each slice. Garnish with the remaining onions and mint and serve.
Once onions are cooked add balsamic vinegar and cook for another 3 minutes and salt to taste.
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