Tuscan Tuna-and-bean Sandwiches

Image of Tuscan Tuna-and-bean Sandwiches, Gourmet Magazine
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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 tablespoon 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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