10 Minute Tuna Bean Toasts Recipes

10-MINUTE TUNA-BEAN TOASTS

Steps:

• Toast as many slices of French bread as you need. Meanwhile, lightly mash the beans. Pour 2 tbsp of tuna oil over the beans, then flake in the tuna. Gently mix in the parsley, and season to taste.
• When the toast is ready, drizzle it with a bit of the tuna oil. Top the toast with a slice of tomato and top the tomato with a spoonful of bean mix. Scatter over the sliced onion. (Any extra bean mix will keep in the fridge for up to 2 days.) Drizzle the toasts with a little more oil (use olive oil if you run out of tuna oil) and serve.

10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO

Steps:

• Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
• Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
• Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
• Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.

10-MINUTE TUNA & BEAN SALAD

Steps:

• Mix the carrot, pepper, sugar snap peas and beans together in a large bowl. Gently toss in the salad leaves and half of the dressing, then flake the tuna over. Drizzle with more dressing when you serve.