Tuna Enchilada
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White Beans & Tuna Bruschetta
Serves3
Prep Time10 min
Cook Time
5 min
Time to Table15 min
Looking for a new appetizer for your next get together? Look no further than this White Beans & Tuna Bruschetta! It’s packed with flavour and is so easy to make!
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
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USED IN THIS RECIPE
Ingredients
1 bunch or ¾ cup (30 g) Parsley, picked
¼ cup (50 g) plus 2 tbsp (28 g) Olive oil
½ tsp (3 g) Salt to taste
1 can (540 mL) or 2 cups (340 g) White kidney beans – no salt added, drain & gently rinse
1 tsp (15 g) Lemon juice
¼ tsp (2 g) Chili flakes
1 can (80g) Clover Leaf Flaked Light Tuna in Olive Oil 3x80g pack
3 slices Baguette
1 (6 g) clove Garlic
Garnish
10 leaves (5 g) Basil, fresh (optional)
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Place parsley and ¼ cup olive oil in a blender. Season with ¼ tsp salt and puree till smooth.
- In a bowl, mix the white beans with the parsley mixture. Add lemon juice, chili flakes and tuna with olive oil.
- Slice baguette and season with 1 tbsp olive oil and salt. Toast in a pan until golden brown. Rub it with garlic.
- Place the white bean & tuna bruschetta mixture onto baguette slices and serve.
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 580 | |
| Fat | 39 g | 52% |
| Saturated Fat | 5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 25% | |
| Carbohydrate | 44 g | |
| Fibre | 7 g | 25% |
| Sugars | 1 g | 1% |
| Protein | 16 g | |
| Cholesterol | 5 mg | |
| Sodium | 660 mg | 29% |
| Potassium | 350 mg | 7% |
| Calcium | 100 mg | 8% |
| Iron | 4.5 mg | 25% |
