Tuna and White Bean Bruschetta for IC

September 4, 2014

tuna bread


Wow, this is a great recipe for fall – Thanks to IC recipe guru Marcia!

Sliced whole-grain or white french bread, toasted and buttered
1/2 to 1 teaspoon minced garlic
15-ounce can white beans, drained and rinsed
6 tablespoons extra-virgin olive oil
Two 5-ounce cans pure light tuna packed in water, drained and flaked (check for one without soybean oil)
3/4 cup finely chopped celery
1/2 cup finely chopped sweet onion (if tolerated)
3/4 cup pitted and chopped natural black olives packed in water (yes, these are IC friendly!)
Zest of 1 lemon (only if tolerated, this a “try it” item)
1 tablespoon fresh or dried oregano or basil
2 cups baby arugula or other small greens like fresh spinach

Toast and butter bread; set aside.
In a large bowl use a potato masher or fork to mash the beans.
Add the olive oil, tuna, celery, onion, olives, lemon zest, oregano, minced garlic and greens.
Mix gently, season with salt and pepper. Spread the mixture on top of the sliced bread.


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