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Bruschetta al Tonno

Bruschetta al TonnoEveryone loves Italian food, especially The Husband. When we go out to eat, Italian is his number one choice and one of his favorite Italian spots is Tre Dici, a tiny little neighborhood spot with a terrific chef, Giuseppe Fanelli. We love Giuseppe’s gutsy down to earth food. It is elegantly prepared and served but somehow it always feels to me like a home cooked meal, like I am sitting around the table at someone’s house. I knew he would be the perfect guest, even though he had never really been on tv. And I was so right.

Giuseppe Fanelli and Sara Moulton

Giuseppe Fanelli and Sara Moulton

Makes 4 servings

Ingredients
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

Directions
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.

COOK’S NOTES
If you want to check out Giuseppe’s food at his two restaurants in New York City here is the information:
http://www.tredicinyc.com/

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Thanks to

Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |

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