Tuscan Salad Crostini

Serving: 12
Cook Time: 25 minutes
Total Time: 35 minutes


Ingredients
Twelve 1/4-inch-thick slices Italian bread
One 6-ounce fresh tuna steak (see note)
1/4 cup good quality olive oil and vinegar salad dressing, preferably made with balsamic vinegar
2/3 cup cannelini beans, rinsed and drained, from 15-ounce can
1/4 cup chopped red onion
Salt and freshly ground black pepper, to taste


Directions
1. Heat oven to 425 degrees F. Place oven shelves one-third from top and bottom, respectively. Place bread slices on greased baking pan.
2. Place tuna steak on foil-lined baking pan, brushing both sides with 1 tablespoon salad dressing.
3. Set tuna on top shelf and bread on lower shelf; bake 5 to 7 minutes, turning tuna halfway through cooking time. Tuna should be cooked through, and bread golden.
4. In medium-size bowl, flake tuna. When cool, gently stir in beans, red onion, remaining salad dressing, and salt and pepper, to taste. Spread mixture evenly over crostini.

Note: One 6-ounce can oil-packed tuna, drained, may be substituted. Use only 3 tablespoons salad dressing when mixing with beans.