December 18, 2015

Mark McEwan’s Tuna Crostini With White Beans And Olive Salsa

Recipe: Mark McEwan



  • ½ slender ciabatta, slices ½ inch (1cm) thick
    2 tbsp (30 mL) olive oil
    Sea salt and pepper

Tuna with White Bean and Olive Salsa

  • 1 cup (250 mL) good quality canned tuna, packed in oil
    1 cup (250 mL) baby arugula (or parsley)
    1 cup (250 mL) canned or jarred cannellini beans, rinsed and drained
    2 tbsp (30 mL) fine olive oil
    1 tbsp (15 mL) aged wine vinegar
    ¼ tsp (1 mL) sugar
    Salt and pepper
    ½ cup (125 mL) brined green olives, rinsed, drained, pitted and chopped
    6 halves oil-packed sun-dried tomatoes, chopped
    4 anchovy fillets, chopped
    1 tbsp (15 mL) capers, rinsed, drained, and chopped
    1 small clove garlic, minced
    Leaves from ¼ bunch parsley, chopped
    12 leaves basil, torn
    2 tbsp (30 mL) olive oil
    1 tbsp (15 mL) red wine vinegar
    ½ tbsp (7 mL) lemon juice


Yield: Makes 12

  1. Preheat broiler. Arrange the ciabatta slices on a baking sheet, sprinkle with half the olive oil, and season with salt and pepper. Broil until crisp and golden. Turn and repeat. (You can make this ahead and store for a day or so in an airtight container.)
  2. In a blender, combine the beans, fine olive oil, aged wine vinegar, and sugar. Season and then purée. Taste, correct seasoning, and set aside.
  3. In a bowl, combine the olives, tomatoes, anchovies, capers, garlic, parsley, and basil; mix well with a spoon. Add olive oil, red wine vinegar, and lemon juice; mix again. Season — but salt lightly in deference to the anchovies and capers. Mix, correct seasonings, and set aside.
  4. Spread the white bean purée on the crostini. Mound with the tuna flakes, and top with generous sprinkle of the olive salsa. To finish, sprinkle with a little of the tuna oil, and top with the arugula.

Donna Griffith