Tuscan Tuna-and-Bean Sandwiches

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

  • 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

    Description

    Tired Of The Same Old Tuna Sandwich? Try This Mayoless Version — It Just May Be The Best We've Ever Tasted.

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