10-minute tuna-bean toasts

Your family will love this summery version of beans on toast

  • Prep:10 mins
  • Easy

Nutrition per serving

  • kcal 109
  • fat 4g
  • saturates 1g
  • carbs 13g
  • sugars 0g
  • fibre 2g
  • protein 6g
  • salt 0.52g


  • up to 12 thin slices French bread (depending on how many you want to make in one go)
  • 410g can cannellini beans, drained and rinsed
  • 150g can tuna in olive oil, drained and oil reserved
  • handful parsley leaves, roughly chopped
  • 1-2 tomatoes, sliced (depending on how many you're making)
  • 1 small red onion, finely sliced
  • olive oil for drizzling


Making it different
For a veggie version, simply mash the beans with a little olive oil. Make it meaty – top the tomatoes with a slice of salami and top that with the beans. Try fresh coriander, dill or chives in place of parsley leaves.


  1. Toast as many slices of French bread as you need. Meanwhile, lightly mash the beans. Pour 2 tbsp of tuna oil over the beans, then flake in the tuna. Gently mix in the parsley, and season to taste.

  2. When the toast is ready, drizzle it with a bit of the tuna oil. Top the toast with a slice of tomato and top the tomato with a spoonful of bean mix. Scatter over the sliced onion. (Any extra bean mix will keep in the fridge for up to 2 days.) Drizzle the toasts with a little more oil (use olive oil if you run out of tuna oil) and serve.

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