Tuna and bean crostini

2 Apr

Knowing that we would be eating out for dinner, we planned an Italian lunch.  Making the most of some nice tuna and borlotti         beans we had in the cupboard, this was simple and tasty.

The beans and tuna were combined in a bowl with finely sliced red onion,  cherry tomatoes and parsley. A dressing of olive oil, lemon, garlic and dijon mustard coated the mix.

Two pieces of ciabatta bread each were generously slathered in oil,  before being toasted in a hot griddle pan.  Toasted bread was then piled with a topping mountain and greedily consumed.  7.5 for this effort. Tomorrow I’ll attempt something a little more ambitious.

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