Ingredients

1 (15-ounce can) cannellini beans

2 (6-ounce) cans tuna in oil, drained and flaked with a fork

2 tablespoons finely chopped flat-leaf parsley

2 tablespoons finely chopped red onion

2 tablespoons olive oil

1 tablespoon lemon juice

1/3 cup chopped walnuts, toasted

sea salt, to taste

freshly ground pepper, to taste

1 small sourdough boule, cut into ½-inch-thick slices, drizzled with olive oil and toasted or grilled

Preparation

Drain and rinse beans and combine with flaked tuna in a bowl. Stir in parsley, red onion, olive oil, lemon juice, walnuts, salt and pepper. Taste and adjust seasoning. Pile on toasted sourdough and serve immediately.