Pesto bruschetta topped with tuna, white
bean, cherry tomato and artichoke salad
Serves 4
Bruschetta spread with pesto and
topped with a flavorful combination of tuna, cannellini beans,
cherry tomatoes, artichoke hearts, baby spinach leaves and sliced
red onion.
8 thick slices of crusty
Italian-style bread (ciabatta is ideal)
⅓ cup pesto — ready-made or homemade pesto
6 oz (170g) canned tuna in olive oil — drained and broken into
chunks
1 cup baby spinach leaves — washed and dried
¼ small red onion — thinly sliced
½ cup canned cannellini beans — rinsed and drained
1 cup quartered jarred artichoke hearts
1 cup cherry tomatoes — halved
1½ tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ garlic clove — minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
PREHEAT the oven broiler (griller).
PLACE the olive oil, lemon juice, garlic, salt and pepper in a jar
with screw-top lid and shake to combine. PLACE the tuna, spinach,
red onion, cannellini beans, artichoke hearts, and cherry tomatoes
in a bowl. TOSS the dressing with the salad gently until combined.
TOAST the bread slices on both sides under the broiler. SPREAD equal
amounts of pesto on each slice then mound the salad evenly on top.
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