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Pesto bruschetta topped with tuna, white bean, cherry tomato and artichoke salad
Bruschetta spread with pesto and topped with a flavorful combination of tuna, white beans, cherry tomatoes, artichoke hearts, baby spinach leaves and sliced red onion.

8 thick slices of ciabatta or other rustic Italian-style bread
1/3 cup pesto
6 oz (180g) canned tuna in olive oil—drained and broken into chunks
1 cup baby spinach leaves—washed and dried
¼ small red onion—thinly sliced
½ cup canned cannellini beans—rinsed and drained
1 cup quartered jarred or canned artichoke hearts
1 cup cherry tomatoes—halved
1½ tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ clove garlic—minced
¼ teaspoon salt

¼ teaspoon freshly ground black pepper


PREHEAT the oven broiler (griller). PLACE the olive oil, lemon juice, garlic, salt and pepper in a jar with screwtop lid and shake to combine. PLACE the tuna, spinach, red onion, cannellini beans, artichoke hearts, and cherry tomatoes in a bowl. TOSS the dressing with the salad gently until combined. TOAST the bread slices on both sides under the broiler. SPREAD equal amounts of pesto on each slice then mound the salad evenly on top.



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