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Gallery Tuna Salad Bruschetta Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 8 3/4-inch-thick slices baguette, cut on the diagonal 1 tablespoon olive oil coarse salt and ground pepper 1/4 cup fresh lemon juice, from 2 lemons 4 tablespoons Dijon mustard 2 cans (6 ounces each) tuna in olive oil, drained, reserving 1 tablespoon oil 1 can (15 ounces) cannellini beans, rinsed and drained 1/2 cup fresh flat-leaf parsley, chopped 1 shallot, finely chopped 2 celery stalks, thinly sliced crosswise

Gallery Tuna Salad Bruschetta

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Tuna Salad Bruschetta

Tuna Salad Bruschetta

Tuna Salad Bruschetta

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Recipe Summary

prep: 10 mins total: 20 mins

Servings: 4

prep: 10 mins

total: 20 mins

prep:

10 mins

total:

20 mins

Servings: 4

4

Ingredients

Ingredients

  • 8 3/4-inch-thick slices baguette, cut on the diagonal 1 tablespoon olive oil coarse salt and ground pepper 1/4 cup fresh lemon juice, from 2 lemons 4 tablespoons Dijon mustard 2 cans (6 ounces each) tuna in olive oil, drained, reserving 1 tablespoon oil 1 can (15 ounces) cannellini beans, rinsed and drained 1/2 cup fresh flat-leaf parsley, chopped 1 shallot, finely chopped 2 celery stalks, thinly sliced crosswise

Directions

Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.

In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.

Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.

Reviews (5)

 Add Rating & Review     10 Ratings   5 star values:        3    4 star values:        3    3 star values:        1    2 star values:        2    1 star values:        1

Reviews (5)

Add Rating & Review     10 Ratings   5 star values:        3    4 star values:        3    3 star values:        1    2 star values:        2    1 star values:        1

Add Rating & Review

10 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 1

10 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 1

10 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 1

  • 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       07/16/2008   I added some sweet vine tomatoes in it, which was a really nice light flavour. Also, some dill on top. So nice for the summer.  

Martha Stewart Member     Rating: Unrated       07/16/2008   Very good, I added a fresh minced jalapeno for some heat. Served with the baguette as well as tortilla chips and crackers. Along side some fresh summer watermelon. Great by the pool meal.  

Martha Stewart Member     Rating: Unrated       07/14/2008   This is delicious! I think olives or caper might do well with this. I almost forgot to spread the last bit of mustard on and I am so glad I didn't!!! Yum!  

Martha Stewart Member     Rating: Unrated       07/14/2008   This sounds good and healthy! I think I'll add the kalamata olives - good suggestion; and try it in pita pockets instead of the baguette.  

Martha Stewart Member     Rating: Unrated       07/14/2008   Truly delicious when made with imported Spanish tuna packed in olive oil. Using high quality tuna really is key to making this exceptional. A few chopped kalamata or picholine olives also add some zip.

    Martha Stewart Member

    Rating: Unrated 07/16/2008

I added some sweet vine tomatoes in it, which was a really nice light flavour. Also, some dill on top. So nice for the summer.

Rating: Unrated

Very good, I added a fresh minced jalapeno for some heat. Served with the baguette as well as tortilla chips and crackers. Along side some fresh summer watermelon. Great by the pool meal.

Rating: Unrated 07/14/2008

This is delicious! I think olives or caper might do well with this. I almost forgot to spread the last bit of mustard on and I am so glad I didn’t!!! Yum!

This sounds good and healthy! I think I’ll add the kalamata olives - good suggestion; and try it in pita pockets instead of the baguette.

Truly delicious when made with imported Spanish tuna packed in olive oil. Using high quality tuna really is key to making this exceptional. A few chopped kalamata or picholine olives also add some zip.

All Reviews for Tuna Salad Bruschetta

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tuna Salad Bruschetta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest