Bruschetta al Tonno

Bruschetta al TonnoMakes 4 servings

4 slices Italian bread
1 garlic clove, cut in half
1/2 cup extra virgin olive oil
6 oz Italian tuna in oil (drained)
2 T capers
1 small red onion, sliced thin
6 oz cannellini beans, drained
the juice of two lemons
salt and pepper to taste
1 beefsteak tomato, sliced thin
4 oz arugula
fresh cracked black pepper

Rub the bread with garlic and drizzle with extra virgin olive oil and either grill or toast the bread. In a bowl mix tuna, capers, onion, beans, lemon juice and season to taste. When the bread is nice and toasty place on individual plates top with tomato slices and sprinkle with salt and pepper. Add the arugula to the tuna and mix well, then take handfuls of the mix and place on the bread top with remainder of the extra virgin olive oil and fresh cracked black pepper.


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