Taste of tuna: Try sandwiches by way of Mediterranean bruschetta

Sometimes the last thing you want to do at the end of a long, hot, summer day is turn on the oven and make a meal. So here’s a delicious solution that requires no more heat than is necessary to grill up some bread.

The grilled bread, rubbed with garlic, is the sturdy and satisfying basis for bruschetta, an Italian appetizer that can carry many toppings but most often is graced with nothing more or less complicated than chopped fresh tomatoes, olive oil, salt and pepper.

In this case, I’ve topped a large bruschetta with a mound of no-cook tuna salad. It takes just 30 minutes to prepare. If you don’t own a grill, don’t despair: just toast the bread in a toaster. Canned tuna or salmon is fine.

We’re rolling in the Mediterranean style, so, instead of mayonnaise, opt for extra-virgin olive oil and fresh lemon juice. The tuna’s partnered with white beans, a great source of protein and fiber that also provides a nice creamy contrast to the tuna’s fishiness. Mash up some of the beans to bind the salad.

Add celery for crunch, or chopped fresh fennel is a fine substitute. I’ve also tossed in some red onion, which I tamed by soaking them in ice water. Put the finely chopped onion in a strainer before you lower it into the ice water.

The finishing touches? Fresh oregano and some chopped olives mixed with arugula or dark green lettuce.

Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows.