Tuna crostini with cannellini beans and marinated artichokes

Name: Tuna crostini with cannellini beans and marinated artichokes
Yield: Serves 4 as a Starter
Cuisine: Australia
Ingredients: 100 g tinned tuna (in olive oil); 6 marinated artichoke hearts, halved; 150 g tinned cannellini beans, drained; 2 tsp chopped shallots; 2 tsp chopped parsley; 6 sun-blushed (semi-dried) tomatoes, halved lengthways; olive oil, to drizzle; sea salt; handful of rocket leaves; 4 slices of country bread

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

I FIRST TASTED THIS DISH IN THE SUMMER OF 2009 AT NEIL PERRY’S RESTAURANT IN MELBOURNE, AUSTRALIA. I LOVED THE FLAVOURS AND TEXTURES SO MUCH THAT I FELT I HAD TO SHARE IT WITH YOU.

Ingredients

100 g tinned tuna (in olive oil)
6 marinated artichoke hearts, halved
150

Oceania
Australia
Melbourne
Starter
Fish course
Pescatarian
Summer

Method

Heat up a ridged griddle pan over a medium-high heat.
Flake the tuna into a bowl. Add the artichoke hearts, cannellini beans, parsley, shallots and sun-blushed tomatoes, and toss together.
Toast the bread on the hot, dry griddle for about 2 minutes on each side until attractively marked with scorch lines.