Mediterranean Tuna Bruschetta
- 6 ounces, weight Tuna, Preserved In Olive Oil
- 8 ounces, weight Small White Beans
- 2 Tablespoons Capers, Drained
- 2 Tablespoons Scallions, Green And White Parts Chopped
- 1/4 cups Mixed Greek Olives, Pitted And Sliced
- 1/4 cups Cucumber, Diced
- 1/4 cups Tomato, Diced
- 1 teaspoon Fresh Oregano, Minced
- 2 Tablespoons Red Wine Vinegar
- 1 Lemon, Juiced
- 1/2 loaves Crusty Bread
- Olive Oil, For Brushing On Bread
- 1/2 cups Lettuce, Torn
- 1/4 cups Feta Cheese, Crumbled
- Drain tuna and place in medium bowl.
- Shred with fork.
- Drain white beans and add to bowl of tuna.
- Add capers, scallions, olives, cucumber, tomato, oregano, vinegar, and lemon juice to the bowl and toss until incorporated.
- Slice bread and brush with olive oil.
- Either toast under broiler or grill.
- Top with lettuce and tuna mixture.
- Sprinkle with feta cheese.
- Enjoy!
weight, white beans, capers, scallions, olives, cucumber, tomato, fresh oregano, red wine vinegar, lemon, crusty bread, olive oil, feta cheese
Taken from tastykitchen.com/recipes/appetizers-and-snacks/mediterranean-tuna-bruschetta/ (may not work)