ALL OF THE BEANS.
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Tinned Fish with Cannellini Beans
This simple, zesty tuna salad gets extra nutrients from cannellini beans. Served over sourdough toast, it’s perfect for a light lunch or appetizer.
- Prep Time
5 Mins
- Cook Time
5 Mins
- Serves
4
Ingredients
- Tinned Fish with Cannellini Beans
- 2 3.5 oz cans tuna packed in water, drained
- 1 15.5 oz can Bush’s® Cannellini Beans, drained and rinsed
- 1/2 small red onion, finely chopped
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- Salt and pepper
- 4 slices sourdough bread
- 1 clove garlic
- Lemon wedges, for serving
Cooking Instructions
- 1COMBINE
Combine tuna, beans, onion, parsley, lemon juice, and olive oil in a large mixing bowl. Season with 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine.
- 2TOAST
Toast sourdough until golden brown and rub each toast with garlic clove.
- 3SERVE
Top each toast with a large spoonful of tuna and bean salad and serve with more lemon wedges.