Summer bruschettas with tuna and cannellini beans

Ingredients

- 250g Maruzzella Tuna
- 500g bread
- 400g cannellini beans
- 1 red onion
- 8 sun-dried tomatoes
- basil
- rosemary
- balsamic vinegar
- extra virgin olive oil
- salt, pepper

Procedure

Thinly slice the red onion and leave to steep in the balsamic vinegar for about 15 minutes. Meanwhile drain the cannellini beans and put them into a bowl with the Maruzzella Tuna. Add the chopped sun-dried tomatoes, the chopped rosemary, the sliced onions and some salt. Mix the ingredients well and let them stand for 20 minutes so that the flavors mix. Cut the bread into slices and toast it. Arrange the mixture on top of the slices of bread, garnish with basil and season with pepper and a drizzle of oil.