1 can (15 ounces) cannellini beans, rinsed and drained
½ cup fresh flat-leaf parsley, chopped
1 shallot, finely chopped
2 celery stalks, thinly sliced crosswise
Instructions
Preheat oven to 450 degrees. Place bread slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.
In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.
Spread bread with remaining 2 tablespoons mustard. Top each bread slice with tuna salad, and serve.
NOTE: As I was writing this blog and reminiscing about my tuna fish on rye sandwiches, I got the brilliant idea to swap out the regular baguette for toasted rye bread rounds. If you're also a tuna on rye fan, give it a shot and let me know how it goes!
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/tuna-salad-bruschetta/