Dinner on Deadline: Tuna and white bean bruschetta

Sometimes the last thing you want to do at the end of a hot summer day is turn on the oven. So here's a delicious bruschetta-for-dinner that requires no more heat than is needed to grill some bread.

Makes 6 servings

Six large, 1/2-inch-thick slices rustic whole-grain bread

Olive oil cooking spray

1/2 garlic clove plus 11/2 teaspoons minced garlic, divided

15-ounce can white beans, drained and rinsed

6 tablespoons extra-virgin olive oil

Two 5-ounce cans light tuna packed in water, drained and flaked

3/4 cup finely chopped celery

1/2 cup finely chopped red onion, soaked in ice water for 20 minutes, then drained; patted dry

3/4 cup pitted and chopped herb-marinated olives

3 tablespoons lemon juice

1 tablespoon chopped fresh oregano

2 cups baby arugula

Salt; ground black pepper

1. Heat the grill to medium.

2. Lightly mist the bread on both sides with the olive oil cooking spray. Grill the bread until nicely toasted, about 2 minutes per side. Once the bread is grilled, rub one side of each slice with the cut side of the half clove of garlic. Set aside.

3. In a large bowl, use a potato masher or fork to mash 1/2 cup of the beans. Add the remaining whole beans, the olive oil, tuna, celery, red onion, olives, lemon juice, oregano, minced garlic and arugula. Mix gently, then season with salt and pepper. Divide the bean mixture between the slices of bread, mounding it on each. Serve with a fork and knife.

Per serving: 390 calories; 170 calories from fat (44 percent of total calories); 19 g fat (2 g saturated; 0 g trans fats); 30 mg cholesterol; 34 g carbohydrate; 7 g fiber; 4 g sugar; 23 g protein; 1,120 mg sodium.