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.
