Ingredients
8 3/4-inch-thick slices baguette, cut on the diagonal
1 tablespoon olive oil
coarse salt and ground pepper
1/4 cup fresh lemon juice, from 2 lemons
4 tablespoons Dijon mustard
2 cans (6 ounces each) tuna in olive oil, drained, reserving 1 tablespoon oil
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup fresh flat-leaf parsley, chopped
1 shallot, finely chopped
2 celery stalks, thinly sliced crosswise
Preparation
Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.
In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.
Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.
