10‑Minute Tuna and Bean Toasts

• thin slices of French breadдо 12

  (depending on how many you plan to make at once)

• white cannellini beans↗консервована 410g

  drained and rinsed

• tuna↗консервований 150g

  canned in olive oil, drained, keep the oil

• parsley↗жменя

  leaves, roughly chopped

• tomatoes↗1–2

  sliced (depending on portion count)

• small red onion↗1

  thinly sliced

• olive oil↗

  for spritzing

Step-by-step instructions

1. 1

   Toast the desired number of thin French bread slices in a dry skillet. While the bread is toasting, mash the canned beans with a fork, add 2 tbsp of the oil in which the tuna was stored, and the shredded tuna. Mix in the roughly chopped parsley and season to taste.

2. 2

   When the toasts are ready, drizzle them with a little of the tuna oil. On each toast place a slice of tomato, then a spoonful of the bean mixture. Sprinkle with the thinly sliced red onion. (The leftover mixture can be kept in the fridge for up to 2 days.) If needed, drizzle the toasts with a bit more oil – you can use olive oil if no tuna oil remains – and serve.