- up to 12 thin slices French bread (depending on how many you want to make in one go)
- 410g can cannellini beans, drained and rinsed
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 150g can tuna in olive oil, drained and oil reserved
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- handful parsley leaves, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1-2 tomatoes, sliced (depending on how many you're making)
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 small red onion, finely sliced
- olive oil for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
Making it differentFor a veggie version, simply mash the beans with a little olive oil. Make it meaty – top the tomatoes with a slice of salami and top that with the beans. Try fresh coriander, dill or chives in place of parsley leaves.