Brushetta, bruschetta, let's call the whole thing off - or let's eat

I'm a little embarrassed to say that I am not managing my brand new KitchenAid as well as I expected I would.  I thought I might try a recipe from the KitchenAid website specifically made using their machine to ensure correct results.  While I did end up with a pretty yummy dish at the end of things, I struggled a bit with the blender itself. I'm going to blame, in part, the instructions provided by the site.  For instance, the website instructs 'Select the symbol for blending on the pad, process quickly to chop.'.  I had my instruction booklet to hand, so looked to it to work out which symbol was the 'blending' option.  My choices however were 'stir', 'chop', 'mix', 'puree', 'liquefy', 'crush ice' and 'pulse', not a single 'blend' option there.  No worries, I went with the 'chop' option simply because that word was at least used in the line!  Things were still looking OK, so when I came to the step to 'puree for 6 seconds or until desired texture'.  Using the puree option, I did indeed end up with a puree in the centre, while the edges (thankfully) were still chunky.  The smoothness of the ingredients nearest the blades would be a desired thing for certain dishes, but it wasn't what I was looking for here. 

I suspect these different method options are next to useless really.  It's a blender and it will blend.  I think that this recipe, which, overall like, will be made in my food processor next time!  When I tried to transfer the mixture to a bowl I managed somehow to remove the goblet from the base, so it was kinda fortunate that the bottom of the mixture was rather gluey!!

One final curiosity for me of the website was that the recipe was making a 'brushetta' when I always thought it was a 'bruschetta' and called for 'cannonellini' beans rather than 'cannellini'.  Yes I know, I'm starting to sound anal and pedantic now, so enough said.  Besides with a few tweaks I think this will be a delicious largely pantry standby recipe, though this would mean you have fresh oregano in your garden.  Here's my idea then:

White Bean Tuna Bruschetta

2 spring onions, roughly chopped
finely microplaned zest from 1 lemon
juice from 1 lemon
2 sprigs fresh oregano, leaves roughly chopped
400g tin cannellini beans, drained
185g tin tuna in oil, drained lightly
1 dessertspoon mayonnaise
salt to taste
freshly ground black pepper to taste
to serve
Crusty bread, griddled or toasted rubbed with a cut garlic cloves
1 ripe tomato, finely sliced
extra virgin olive oil

Put the spring onions, lemon zest and oregano leaves in a blender goblet (or food processor bowl) and whizz about for a moment to chop.

Add half the lemon juice, drained beans and olive oil.  Blend or process for just a second or two, stop and scrap down the sides. 

Put the tuna, mayonnaise and  salt and pepper to your taste in with the beans and once again whizz about for just a few seconds.  Scrape down the sides, taste and add the extra juice if you think it needs it.

Spread some of the bean and tuna mixture onto the griddled bread, lay a few slices of the tomato and drizzle with a little extra virgin olive oil before serving.

Makes 1 1/2 cups
Could also be used as a dip - particularly if you blend this to a smoother consistency deliberately or accidentally (!)

I've cut back on the mayonnaise by about half, and, in fact, I think I would now only use the mayo if I wanted it as a dip, but for a bruschetta topping, I think the mayo could be omitted entirely.  I personally felt that the juice of a whole lemon worked better than just half, best then, just to taste and adjust to your liking of course. 

The bottom line is that this tastes delicious I think, aside from the original version having too much mayonnaise, and not struggling with the blender I'd be thrilled.  Master Six, who's SO not a fan of tinned fish could enjoy this mixture happily as the beans (and probably mayo) diluted the fishiness sufficiently.

I really like recipes like this, the quick family friendly, pantry option.  Relatively healthy too, a good thing as we gradually glide our way back to sensible eating.