White Bean and Tuna Bruschetta #FishFridayFoodies

My friend, Sid of Sid's Sea Palm Cooking, has chosen the theme for this month's Fish Friday Foodies. I started Fish Friday Foodies in January of 2016 in an effort to add more fish and seafood into our diets.  It was a great idea....how can you not add more fish and seafood into your diet when you are inundated with wonderful recipes on the third Friday of each month?

We take turns hosting and choosing a theme for each month.  Sid chose the theme "Preserved Fish" for this month's challenge.  This means that we all had to create and share a recipe that included fish preserved by canning, pickling, smoking, drying, etc.

The minute Sid gave us this challenge I thought I would go with smoked fish.  I love smoked fish, especially smoked salmon.  But I had just shared a Smoked Whitefish Dip and I have shared several recipes using my beloved smoked salmon including a Pasta  and an Appetizer.

My decision was finally made for me when I was entertaining and wanted another salad to serve at my buffet table.  I opened the cupboard and spotted some Cannelini Beans.  I love white bean salads and pulled them out when, lo and behold, sitting behind those cans were two cellophane packets of tuna packed in water.

During the few minutes it took to throw this salad together, I spied a half a loaf of good bread sitting on my counter.

I immediately changed my mind about adding another salad to the buffet and decided instead to have it out with the appetizers before dinner.

I sliced up the bread, drizzled it with olive oil and put it in the oven to toast.  I got busy and forgot all about the toast until I started smelling it.

I caught it just in the nick of time.  The chickens only got 2 or 3 slices that were completely over done (read burnt). 

I am definitely keeping this in mind.  It is fast, easy, economical and I normally have all the ingredients in my pantry.  Great for those times unexpected guests drop by.

White Bean and Tuna Bruschetta

1 (15 oz) can Cannellini beans

1/2 c. extra virgin olive oil

1 bunch basil

2 (single serving size) foil packets of tuna in spring water

salt and pepper to taste

1 small loaf or 1/2 large loaf of good rustic bread

extra virgin olive oil for brushing

Rinse and drain the beans.  Place in a bowl with the basil, olive oil, salt and pepper.  Toss to coat. Gently fold in the tuna.  Taste and season again with salt and pepper if needed.

Slice the bread, 1/2" thick and into approximately pieces about 2" and the length of the bread. Place on a baking sheet and brush with olive oil.  Bake in a preheated 400* oven for 6-8 minutes until dry and toasted golden brown.

Spoon the salad over the bruschetta and serve.  Print Recipe

More Recipes Featuring Preserved Fish/Seafood

An InLinkz Link-up