Flaked Tuna with White Beans and Olive Salsa

Flaked Tuna with White Beans and Olive Salsa


Chef Mark McEwan combines white bean puree, olive salsa and olive oil poached tuna for an appetizing snack that won't last long on your plate.

Flaked Tuna with White Beans and Olive Salsa by Chef Mark McEwan


1 cup canned or jarred white beans, rinsed and drained
2 tbsp fine olive oil
1 tbsp aged wine vinegar
1/4 tsp white sugar
to taste salt and pepper
1/2 cup brined green olives, rinsed and drained
6 halves oil packed sundried tomatoes, chopped
4 filets anchovy, chopped
1 tbsp capers, rinsed, drained and chopped
1 clove garlic, minced
1/4 bunch parsley leaves, chopped
12 basil leaves, torn
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tbsp lemon juice
1 cup flaked tuna preserve, (Italian tuna in olive oil)
1 cup baby arugula


  1. In a blender, combine the beans, fine olive oil, aged wine vinegar, and sugar. Season and then puree,  set aside. 
  2. In a bowl, combine the olives, tomatoes, anchovies, capers, parsley and basil; mix well with a spoon, 
  3. Add olive oil, red wine vinegar, and lemon juice; mix again. Salt lightly, set aside. 
  4. Spread the white bean puree on the crostini. Mound with the tuna flakes, and top with a generous sprinkle of the olive salsa. 
  5. To finish, sprinkle with a little of the reserved tuna oil, and top with the arugula.