Tuscan Tuna And Bean Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tired of the same old tuna sandwich? Try this mayo-less version — it just may be the best you've ever tasted. This beautiful sandwich recipe is from the April 2006 Gourmet Magazine and was part of my lunch today. Read more . Delicious, impressive and easy. Enjoy. Ingredients:
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 teaspoon 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 |
Directions:
1. Prepare Beans:
2. Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
3. ****
4. Make Tuna:
5. Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
6. ****
7. Assemble Sandwiches:
8. 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.
9. Make 3 more sandwiches in same manner.
10. Makes 4 sandwiches.
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