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Tuscan Tuna and White Bean Bruschetta

1 (6-ounce) can water-packed tuna
1/3 cup minced red onion
3 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon chopped fresh thyme, (or 1/2 tsp. dried)
1 clove garlic, peeled
1 (15-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped oil-packed dried tomatoes, drained
1/4 teaspoon salt
1/4 teaspoon black ground pepper
20 thin slices crusty French or Italian bread, cut diagonally

1. In small bowl, flake tuna with fork. Stir in remaining ingredients. Set aside.
2. 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.
3. Heat broiler. Arrange bread slices in single layer on cookie sheets. Broil 1 to 3 minutes, or until lightly toasted.
4. Spread each toast with bean purée, then spoon on some tuna mixture.

Makes 6 servings.

Recipe and photograph provided courtesy of Canned Food Alliance.