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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! 

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)

PREP INSTRUCTIONS

  1. Place parsley and ¼ cup olive oil in a blender. Season with ¼ tsp salt and puree till smooth.
  2. In a bowl, mix the white beans with the parsley mixture. Add lemon juice, chili flakes and tuna with olive oil.
  3. Slice baguette and season with 1 tbsp olive oil and salt. Toast in a pan until golden brown. Rub it with garlic.
  4. 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
Calories580
Fat39 g52%
Saturated Fat5 g
Trans Fat0 g
Saturated + Trans25%
Carbohydrate44 g
Fibre7 g25%
Sugars1 g1%
Protein16 g
Cholesterol5 mg
Sodium660 mg29%
Potassium350 mg7%
Calcium100 mg8%
Iron4.5 mg25%

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