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Tuna Bean Bruschetta

What you will need:
  • 12 slices Italian-style bread
  • Morgenster Extra Virgin Olive Oil, for drizzling
  • 2 x 400g tins of cannellini beans, drained and rinsed
  • 45ml Morgenster Extra Virgin Olive Oil 
  • 30ml lemon juice
  • salt and pepper
  • 185g tin of tuna in brine, drained and flaked
  • 1 small red onion, finely diced
  • 1 red pepper, finely chopped
  • 1 tomato, seeded and chopped
  • 60g Morgenster Nocellara Green Olives, chopped
  • grated rind of 1 lemon
  • 60ml chopped chives
  • to serve, rocket leaves

    How to prepare:
    Preheat oven to 200°C.
    Place the bread on a baking tray, drizzle with oil and bake for 10 minutes, until crisp.
    Remove and set aside.
    Meanwhile, put the drained beans in a bowl and mash roughly with a potato masher.
    Stir through the oil and lemon juice.
    Season with salt and pepper.
    Add the rest of the ingredients and mix well.
    To serve, place a few rocket leaves on each slice of toasted bread.
    Spread the bean mixture on top, drizzle with extra olive oil and serve immediately.

    Recipe supplied by The Star, Angela Day.

    Click HERE to download the recipe in pdf format. 
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