Cannellini Bean and Tuna Salad Crostini
Products from Secolari: Rosemary Olive Oil, Wild Porcini Sea Salt
Cannellini Bean and Tuna Salad Crostini
Ingredients
- 8 1/2 inch slices french baguette lightly toasted
- 1 fresh lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon Secolari Rosemary Olive Oil
- Secolari Wild Porcini Sea Salt
- freshly ground black pepper
- 1 can (6 oz.) tuna in olive oil drained
- 1 can (15 oz.) cannellini beans rinsed and drained
- 1/2 cup fresh italian parsley chopped
- 1 shallot minced
- 1 celery stalk thinly sliced
- 10 basil leaves torn
Instructions
- In a bowl, whisk together lemon juice, mustard, and olive oil.
- Season with sea salt and pepper.
- Add tuna, beans, parsley, shallot and celery. Toss to combine.
- Spread tuna salad and basil on crostini bread.
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