Makes a great party appetizer or tailgating treat! (recipe adapted from www.mealtime.org)

Ingredients:

Tuna Mixture:

• 1 can Bumblebee Solid White Tuna (12oz)
• 2/3 cup minced red onion
• 4 tablespoons chopped fresh Italian parsley
• 4 tablespoons fresh lemon juice
• 2 tablespoon Bertolli olive oil
• 2 teaspoons chopped fresh thyme leaves, or 1 teaspoon dried thyme

Bean puree:

• 2 garlic clove, peeled
• 2 cans (15 ounces/ each) cannellini beans, rinsed and drained
• 1/2 cup chopped drained oil-packed dried tomatoes
• 1/2 teaspoon each salt and pepper
• 2 loaves Bob Ingle French or Italian Bread, thinly sliced

Directions:

For Tuna Mixture: In small bowl, flake tuna with fork. Stir in remaining ingredients.

For Bean Puree: With food processor running, drop garlic through feed tube and process until chopped. Add beans; process until smooth. Add tomatoes, salt and pepper; pulse just to mix. Scrape into small bowl.

Heat broiler. Arrange bread slices in single layer on cookie sheets. Broil 1 to 3 minutes, or until lightly toasted.

Spread each toast with bean puree, then spoon on some tuna mixture.

Preparation Time: 20 minutes

Cook Time: 3 minutes

Servings: 8-12

Nutritional Information

Per Serving:

228 calories; 5 g fat; 9 mg cholesterol; 705 mg sodium; 35 g carbohydrate; 5 g fiber; 15 g protein.