Tuna Salad Bruschetta

Prep time 10 min., Total time 20 min., Serves 4

Ingredients

• • 8 3/4-inch-thick slices baguette, cut on the diagonal
  • 1 tablespoon olive oil
  • coarse salt and ground pepper
  • 1/4 cup fresh lemon juice, from 2 lemons
  • 4 tablespoons Dijon mustard
  • 2 cans (6 ounces each) tuna in olive oil, drained, reserving 1 tablespoon oil
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 shallot, finely chopped
  • 2 celery stalks, thinly sliced crosswise

Directions

1. Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.
2. In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.
3. Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.

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