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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