​Les Kincaid's



Enjoy This Recipe Courtesy of Chef Les Kincaid 

White Bean & Tuna Spread

1 tablespoon olive oil

1 cup onion, chopped

2 teaspoons minced garlic

1 teaspoon fresh sage, finely chopped

1 cup white beans, cooked until very tender

2 tablespoons lemon juice

1 can (6 ounces) oil-packed tuna

Kosher Salt and black pepper to taste

10 croutons (large slices of toasted French bread)

10 small arugula leaves

10 strips of roasted red peppers 

In a small skillet heat the oil, add the onion, and sauté, stirring frequently, until soft, about 5 minutes. Stir in the garlic and sage, cook for 1 minute. Transfer to a food processor; add the white beans, lemon juice, tuna, and seasonings. Process until smooth. Spread on warm toast and garnish with arugula and pepper strips. 

Yield:  2 1/2 cups​​