Tuna and Cannellini Bean Salad with Garlic Bruschetta

Serves 8
Preparation time 15 minutes
Cooking time 5 minutes


Tick off the ingredients as you buy them

  • 1 lebanese cucumber
  • 1 punnet cherry tomatoes, halved
  • 2 spring onions, chopped
  • 400g can cannellini or butter beans, drained
  • 185g can tuna in olive oil, undrained
  • ¼ cup pitted black kalamata olives
  • 2 tablespoons Moro White Wine Vinegar
  • 2 tablespoons Moro Extra Virgin Olive Oil
  • sea salt and freshly ground black pepper, to taste
  • 1 french stick
  • extra Moro Extra Virgin Olive Oil, for brushing
  • 1 clove garlic, peeled

Cut cucumber in half length ways and spoon out seeds using a teaspoon and slice. Combine with tomatoes, spring onions, beans, tuna with oil, olives and parsley. Mix in Moro White Wine Vinegar and Moro Extra Virgin Olive Oil and season to taste. Cut french-stick diagonally into slices and brush on both sides with extra oil. Toast or grill until golden and immediately rub the surface of each bruschetta with the garlic clove. Serve with tuna salad.