New-School Tuna Melts

• 1 cup white beans, rinsed and drained if canned
• 1 garlic clove, crushed
• 2 tablespoons extra virgin olive oil (may use up to 4 tbsp)
• 6 ounces tuna, drained
• 1 stalk celery, finely chopped
• 14 cup kalamata olive, finely chopped and pitted
• 2 tablespoons fresh basil (or a combination, chopped) or 2 tablespoons flat leaf parsley (or a combination, chopped)
• salt
• pepper
• 4 slices bread (thick, grainy)
• 1 cup cheddar cheese (shredded) or 1 cup gouda cheese (shredded)

1. In a medium bowl, combine the beans, garlic, a drizzle of oil, and lemon juice, and roughly mash with a fork.
2. Flake in the tuna, then stir in the celery, olives, basil and/or parsley, and salt and pepper.
3. Toast the bread and place on a baking sheet.
4. Top each slice with the bean mixture, spreading it to the edges.
5. Scatter with the grated cheese.
6. Broil for a few minutes, just until the cheese melts.

white beans, garlic, extra virgin olive oil, tuna, celery, kalamata olive, fresh basil, salt, pepper, bread, cheddar cheese

Taken from www.food.com/recipe/new-school-tuna-melts-473364 (may not work)