2000s Recipes + Menus
Tuscan Tuna-and-Bean Sandwiches
Serves4
- Active time:30 min
- Start to finish:30 min
April 2006
Tired of the same old tuna sandwich? Try this mayoless version—it just may be the best we’ve ever tasted.
For beans
- 1 (14- to 15-oz) can cannellini beans, rinsed and drained
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh flat-leaf parsley or basil
- 1/4 teaspoon salt
- 1/4 tablespoon black pepper
For tuna salad
- 2 (6-oz) cans Italian tuna in oil, drained
- 2 tablespoons finely chopped fresh basil or flat-leaf parsley
- 1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
- 1 celery rib, finely chopped
- 2 tablespoons finely chopped red onion
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For sandwiches
- 8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls
- 1 cup loosely packed trimmed watercress sprigs
Prepare beans:
-
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
Make tuna:
-
Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
Assemble sandwiches:
-
Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.
- Keywords
- seafood,
- sandwiches,
- beans,
- italian,
- gina marie miraglia eriquez
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