1 garlic clove, roughly chopped
1/4 cup red onion, roughly chopped
2 anchovy filets  (optional)
2 tablespoons freshly chopped basil
1/2 tablespoon freshly chopped rosemary
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil , plus more for garnish
1/8 cup red wine vinegar
Sea salt 
Freshly cracked pepper
7 oz cannellini (or Great Northern) beans, drained and rinsed
7 oz canned tuna in olive oil, drained and roughly chopped
4 1/2-inch slices of whole grain bread
Toast the bread slices.
In a food processor, combine the first 10 ingredients (but reserve 1 tablespoon of basil for garnish) and pulse to combine until it forms a chunky vinaigrette.
In a large bowl, mix beans and tuna together. Add the vinaigrette and mix to combine.
Spoon tuna mixture over toasted bread. Drizzle with olive oil and chopped basil and serve.