Saturday, January 17, 2009

Bruschetta with white bean, tuna and thyme topping

Bruschetta with white bean, tuna and thyme topping
Preparation Time 20 minutes
Cooking Time 10 minutes
Makes 12

Ingredients (serves 6)
* 12 slices Italian-style bread (ciabatta)
* olive oil spray
* 2 large garlic cloves
* 2 tablespoons olive oil, extra for drizzling
* 2 x 400g cans white beans (cannellini), rinsed and drained
* salt and cracked black pepper
* 2 x 185g can tuna in oil, drained and flaked
* 1/2 small red onion, thinly sliced
* 1 teaspoon thyme sprigs
* 2 teaspoons finely grated lemon rind

1. Heat a stovetop grill or barbecue over high heat. Spray the bread with olive oil spray and place on the grill. Cook, in batches if necessary, for 1-2 minutes each side or until golden brown and slightly charred.
2. Remove from grill, spray with more oil spray and rub each slice on one side with the cut side of a halved garlic clove.
3. Place the white beans, a crushed garlic clove, salt, pepper and 1 1/2 cups water in a small saucepan over medium heat. Bring to a simmer, stirring, until most of the liquid has reduced.
4. Mash the beans roughly and stir through the oil. Set aside until required.
5. Combine the tuna, onion, thyme, lemon rind, salt and cracked black pepper in a small bowl.
6. To serve, spread the white bean mixture over the bruschetta slices and top with tuna mixture. Drizzle with olive oil and serve immediately.

Simply Food
Recipe by Kate Murdoch


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