Tuscan Tuna-and-Bean Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tired of the same old tuna sandwich? Try this mayoless version it just may be the best we've ever tasted. Ingredients:
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 |
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 |
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: Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
2. 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.
3. 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.
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