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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 12 |
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Want to make your normal boring tuna sandwich into something delicious and healthy? I added a little lemon and pepper seasoning when I made this, and I doubled the amount of beans and used 1/4 of the oil the recipe called for. This is a definite make again recipe. If you don't want a tuna melt, just stuff the filling between two slices of bread or a pita or bun with lettuce and tomato and ditch the cheese. Recipe courtesy of Spilling the Beans. Ingredients:
1 cup white beans, rinsed and drained if canned |
1 garlic clove, crushed |
2 tablespoons extra virgin olive oil (may use up to 4 tbsp) |
6 ounces tuna, drained |
1 stalk celery, finely chopped |
1/4 cup kalamata olive, finely chopped and pitted |
2 tablespoons fresh basil (or a combination, chopped) or 2 tablespoons flat leaf parsley (or a combination, chopped) |
salt |
pepper |
4 slices bread (thick, grainy) |
1 cup cheddar cheese (shredded) or 1 cup gouda cheese (shredded) |
Directions:
1. In a medium bowl, combine the beans, garlic, a drizzle of oil, and lemon juice, and roughly mash with a fork.
2. Flake in the tuna, then stir in the celery, olives, basil and/or parsley, and salt and pepper.
3. Toast the bread and place on a baking sheet.
4. Top each slice with the bean mixture, spreading it to the edges.
5. Scatter with the grated cheese.
6. Broil for a few minutes, just until the cheese melts.
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