Sirena Tuna Bruschetta

Directions

1. Cook the broad beans in boiling water for 3 mins. Drain in a colander under running water until cold. Press each bean out of its skin into a bowl.
2. Use a masher to roughly crush the beans with the feta, olive oil and lemon juice, then stir through the basil or parsley. Season with salt and pepper to taste.
3. Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove.
4. Spoon some of the beans over each slice of bread, scatter over the tuna and capsicum, and drizzle with more olive oil to serve.