Favas lend a fresh note here. For
the most robust flavor, use tuna packed in olive oil rather than water.
18 thin baguette slices
4 tablespoons extra-virgin olive oil, divided
8 ounces fresh fava bean pods
1 6- to 7-ounce can solid light tuna
in olive oil
1/4 cup minced red onion
2 tablespoons chopped fresh Italian parsley plus 18 leaves for garnish
4 teaspoons fresh lemon juice
Preheat oven to 350°F. Arrange baguette slices in single layer on baking sheet;
brush slices with 3 tablespoons oil. Bake until bread is crisp and golden, about
15 minutes. Set aside.
Bring medium saucepan of water to
boil. Shell fava beans, then drop beans into boiling water and cook 1 minute.
Drain. Slip beans out of skins. Place beans in small bowl; add remaining 1
tablespoon oil and toss to coat.
Combine tuna with its oil, minced
red onion, chopped parsley, and lemon juice in small bowl. Using fork, mash tuna
mixture to coarse paste. Season mixture to taste with salt and pepper.
Baguette slices, fava beans, and
tuna mixture can be prepared 4 hours ahead. Let baguette slices stand at room
temperature. Cover and refrigerate fava beans and tuna mixture separately.
Divide tuna mixture among baguette
slices. Top with fava beans and garnish each with 1 parsley leaf.
Makes 6 servings.