Italian Tuna and White Bean Bruschetta

Italian Tuna Salad on Bruschetta

The town of Garibaldi, Oregon where the CS Fishery cannery is located is known by the local fisherman as Little Italy, or simply L.I. This comes from the history of the naming of this quiet port community, which is named after an Italian general from the 1800’s, Giuseppe Garibaldi, known at the time for unifying Italy and considered one of the fathers of that country. A favorite way to enjoy our caught and canned Garibaldi, Oregon tuna is with this Mediterranean style appetizer.

It is a delicious way to serve canned tuna without the need for any mayonnaise.

Oregon Albacore Tuna Single Can - dark background
Little Italy Tuna and White Bean Bruschetta
Print Recipe
A new way to eat canned tuna, no mayo and in appetizer bites. This Mediterranean style is the perfect way to serve fresh Oregon Albacore Tuna.
Servings Prep Time
6 15
Cook Time
15
Servings Prep Time
6 15
Cook Time
15
Oregon Albacore Tuna Single Can - dark background
Little Italy Tuna and White Bean Bruschetta
Print Recipe
A new way to eat canned tuna, no mayo and in appetizer bites. This Mediterranean style is the perfect way to serve fresh Oregon Albacore Tuna.
Servings Prep Time
6 15
Cook Time
15
Servings Prep Time
6 15
Cook Time
15
Ingredients
Servings:
Instructions
  1. Combine 1/4 cup of Olive oil, red wine vinegar, Dijon mustard, and minced garlic in a small bowl. Using a whisk stir together.
  2. Add a 1/4 cup of of the minced red onions. Mix and let sit for 5 minutes in the refrigerator.
  3. Season with kosher salt, freshly ground black pepper to suite your taste.
  4. In a larger bowl combine the cannellini (Italian white kidney) beans with the vinaigrette.
  5. Puree 1/3 of the mixture in a food processor until it reaches a smooth texture.
  6. Fold the mixture into the beans and vinaigrette, add the 7.5 oz can of Oregon Albacore Tuna and 1/4 cup of Olive Oil
  7. Stir in 2 TBSP of the sliced mint and mix thoroughly until the tuna is no longer very chunky.
  8. Toast your Italian Baguette in the oven until it is warm and crispy.
  9. Spoon a heaping couple tablespoons worth of the tuna mixture onto the bread and serve them on a platter.
  10. Garnish with a little bit of freshly chopped mint and red onion as desired.
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