Taste Buds magazine logo
Tuna, cannellini beans, thyme & red onion bruschetta

Tuna, cannellini beans, thyme & red onion bruschetta

Summer flavours abound in this mouthwatering creation straight from the Taste Buds kitchen

Ingredients

  • 4 slices of sourdough bread
  • A garlic clove, halved
  • Olive oil for drizzling
  • A tin of good quality tuna in oil
  • 1 x 400g tin cannellini beans, drained
  • A few sprigs of fresh thyme, leaves stripped
  • 1 small red onion, finely sliced
  • Salt and pepper

Method

    To toast the sourdough

    1. Pre-heat a BBQ or chargrill until hot.
    2. Drizzle some oil over the sliced bread and rub the garlic all over.
    3. Cook on both sides until charred lines appear.

    For the topping

    1. Drain the tuna and place into a bowl with the cannellini beans, thyme leaves and red onion. Season with salt and pepper and mix together, taking care not to break up the tuna chunks too much.
    2. Top the bruschetta with the tuna mix.

    Recipe by Jody Spencer

    Taste Buds chef: Jody Spencer

    Prefer Print?

    Six times a year, delivered to your door

    Annual subscription: £15
    Single Issue: £3

    MarchApril 2021 issue out now

    Try before you buy. View digital edition

    Go to Shop
    MarchApril21 Taste Buds front cover