Tuna, cannellini beans, thyme & red onion bruschetta
Summer flavours abound in this mouthwatering creation straight from the Taste Buds kitchen
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
To toast the sourdough
Pre-heat a BBQ or chargrill until hot.
Drizzle some oil over the sliced bread and rub the garlic all over.
Cook on both sides until charred lines appear.
For the topping
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.
Top the bruschetta with the tuna mix.
Recipe by Jody Spencer
About Taste Buds
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!
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