Tuna and Hummus Sandwiches (Ina Garten) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
14 ounces jarred or canned italian tuna in olive oil |
1/4 cup minced celery |
2 tablespoons minced yellow onion |
2 tablespoons minced cornichons |
2 tablespoons freshly squeezed lemon juice |
2 tablespoons good mayonnaise |
1 teaspoon dijon mustard |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
sourdough bread, halved and sliced 1/2 inch thick |
hummus, store-bought or homemade |
fresh radishes, sliced |
2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can) |
1/3 cup tahini or sesame paste |
4 teaspoons minced garlic (4 cloves) |
6 tablespoons freshly squeezed lemon juice (3 lemons) |
8 dashes hot sauce, such as tabasco |
2 teaspoons kosher salt |
Directions:
1. Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
2. Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
3. For the Hummus:
4. Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.
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