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.