Perfect for a cocktail party, but this mixture is also great to use in sandwiches or to serve over a bed of mixed salad greens.
Prep time – 25 minutes
Makes about 4 cups (about 60 small crostini)
For the Dressing:
1/3 cup Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 small clove garlic, minced
½ tsp. salt
1/8 tsp. crushed red pepper flakes (or freshly ground black pepper)
1 can (14 oz.) cannellini beans, rinsed & well drained
2 (5-oz. EACH) cans solid white tuna in water, well drained
½ cup fennel, very thinly sliced*
¼ cup pimento-stuffed green olives, chopped
2 Tbsp. finely chopped red onion
2 Tbsp. finely chopped Italian parsley
1 Tbsp. capers
1 hd radicchio, finely shredded
2 long, thin baguette loaves, cut into ¼-inch thick rounds; lightly brushed with olive oil & oven toasted
- For the Dressing- In a small bowl, whisk together all the dressing ingredients until well combined. Set aside.
- In a large bowl, gently toss together the beans, tuna, fennel, olives, onion, parsley & capers. Pour the dressing mixture over the tuna mixture & toss until well combined. Season with additional salt & pepper, to taste. Cover bowl with plastic wrap & refrigerate 30 minutes-1 hour.
- To assemble each crostini, place a few radicchio shreds onto a toasted baguette round. Top each with about 1 heaping tablespoon of the prepared chilled bean & tuna mixture. Serve immediately.
* Celery may be substituted for the fennel