Sicilian Tuna And White Bean Bruschetta

• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/4 cup Dijon mustard
• 1 small garlic clove, minced
• 1/4 cup thinly sliced red onion
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (7-ounce or larger) can Italian tuna packed in oil (such as Genova), drained
• 1/4 cup olive oil
• 2 tablespoons sliced mint
• 6 slices rustic Italian bread
• 1/4 cup thinly sliced red onion
• 1 tablespoon sliced mint

1. In a small bowl, combine 1/4 cup olive oil, red wine vinegar, Dijon mustard, and minced garlic; stir well with a whisk. Add 1/4 cup thinly sliced red onion; toss and let stand 5 minutes. Season with kosher salt and freshly ground black pepper, to taste. In a large bowl, combine vinaigrette and cannellini beans. Puree 1/3 of the mixture in a mini-food processor until smooth. Fold mixture back into beans; add tuna and 1/4 cup olive oil. Stir in 2 tablespoons sliced mint. Mix until tuna is no longer chunky. Toast Italian bread in a toaster or oven until golden and crispy; cut in half. Arrange bread on a platter. Spoon about 2 tablespoons tuna-and-bean mixture onto each slice. Garnish with 1/4 cup thinly sliced red onion and 1 tablespoon sliced mint.

extravirgin olive oil, red wine vinegar, dijon mustard, garlic, red onion, kosher salt, cannellini beans, italian tuna, olive oil, mint, italian bread, red onion, mint

Taken from www.myrecipes.com/recipe/sicilian-tuna-white-bean-bruschetta (may not work)