• 1 15-ounce can cannellini beans, drained and rinsed
• 1 6-ounce can tuna in olive oil
• 1 tablespoon extra-virgin olive oil
• salt and freshly ground pepper
• 1 loaf cocktail-size bread, sliced 1/4-inch thick
• 1/2 cup sprouts
• 8 black olives, pitted

Place the cannellini beans in a bowl, and roughly mash with a fork. Drain the tuna, and add it to the mashed beans. Add the olive oil, and season with salt and pepper. Mix until smooth, and transfer the mixture to a pastry bag. (You can also use a food processor to make the tuna mixture even smoother.) Toast the bread slices, and pipe the mixture on each slice. Top each with some sprouts and an olive. Serves 4

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