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Recipe halved to serve 2.
1/4 baguette, torn or cut into 1-inch pieces
2 teaspoons plus 2 Tablespoons EVOO
1/2 can (19-oz) cannellini beans, rinsed
1 pickle, chopped
1/2 small red onion, thinly sliced
1 Tablespoons red wine vinegar
Kosher salt and pepper
1 can (6-oz) tuna, drained
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