Mediterranean Tuna White Bean Salad Toasts
Creamy white bean and albacore tuna salad brightened with fresh lemon, garlic, and rosemary, served on toasted sourdough. The mixture benefits from resting to allow flavors to meld, making it ideal for advance preparation. A simple, protein-rich lunch or light dinner with vibrant Mediterranean flavors.
Ingredients
- 5 oz albacore tuna in water or oil, drained wellskipjack tuna or canned salmon1:1fish
similar flavor profile, slightly milder
- 1 cup white beans, rinsed and drained if canned
- ½ cup extra virgin olive oil
- 1 clove garlic, minced
- lemon, zest only
- 2 tbsp fresh lemon juice
- 2 tbsp red onion, thinly sliced
- 2 tbsp fresh rosemary, minced
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 slices sourdough bread
Instructions
- 1
Drain the tuna well.
- 2
In a medium bowl, combine the tuna with the beans, olive oil, garlic, lemon zest, lemon juice, red onion, rosemary, salt and pepper.
- 3
Mix well and let sit for 10 minutes up to overnight for flavors to meld.
- 4
Toast the sourdough until golden brown.
- 5
Divide the tuna mixture among the toasts.
- 6
Add more salt and pepper to taste.
Tips
Let the salad sit for at least 10 minutes before serving; overnight resting develops deeper flavor.
Drain the tuna thoroughly to avoid excess moisture in the salad.
Toast the bread just before serving to keep it crisp.
Good to Know
Refrigerate the tuna mixture in an airtight container for up to 3 days. Toast bread fresh before serving.
Prepare the tuna mixture up to overnight in advance. Toast bread and assemble just before serving.
Serve immediately on warm toasted sourdough. Optionally garnish with additional fresh rosemary or lemon wedges.
Common Mistakes
Do not skip draining the tuna to avoid a soggy, overly oily salad.
Do not toast the bread until just before assembly to avoid it becoming hard or stale.
Substitutions
similar flavor profile, slightly milder