Lemony Tuna and White Bean Smash Crostini
Bright tuna and creamy beans make a quick snacky spread for crostini or crackers.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (94 reviews)
INSPIRED BY
I wanted a pantry-friendly tuna salad that felt lighter and more spreadable. Beans do the trick, and lemon keeps it bright.
Story
This is one of those recipes that saves me on busy days. I keep tuna and beans around, so I can throw together a little snack board without thinking too hard. The capers make it taste like you tried, even though it takes ten minutes. If you are serving friends, double it.
By Casey
Ingredients
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (5 oz) can tuna in olive oil, drained
- 2 tbsp mayonnaise or Greek yogurt
- 1 tbsp capers, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
- 1/2 tsp kosher salt
- Black pepper
- 1 tbsp olive oil
- 8 to 10 baguette slices, toasted
- Chopped parsley, optional
Instructions
- Toast baguette slices until crisp and golden, set aside.
- In a bowl, mash beans with a fork until mostly creamy with some texture.
- Stir in tuna, mayo, capers, lemon juice, mustard, garlic, salt, and pepper.
- Drizzle in olive oil and mix until glossy. Taste and adjust lemon or salt.
- Spoon mixture onto crostini. Add parsley and extra pepper if you like.
- Serve right away, or chill the spread up to 2 days and toast bread when ready.
Chef Tips
- If you have celery, finely dice a stalk for extra crunch.
- Swap capers for chopped pickles if that is what you have.
- Use crackers instead of crostini for a no-heat version.
Cook's Notes
- Mash beans first, then fold in tuna so it stays flaky.
- For a brighter flavor, add a little lemon zest.
- Toast bread well, soft bread gets soggy quickly.