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Cannellini Bean and Tuna Salad Crostini

Print Recipe
Course Side Dish
Cuisine Italian
Servings 4 people

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.