Proven to convert even the most staunch tuna haters, these Tuscan Tuna Sandwiches are a bit more involved than the ol’ standard, but totally worth a few extra minutes. The white bean spread and tuna salad are also easily prepped ahead for easy-to-pack lunches or quick assembly-style weeknight dinners.
- 1 (14- to 15-oz) can cannellini beans, rinsed and drained
- 2 garlic cloves, finely chopped
- 1 T fresh lemon juice
- 1 T olive oil
- 2 T chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For tuna salad
- 2 (5-oz) cans Italian tuna in oil, drained (2 T oil reserved)
- 2 T finely chopped fresh basil
- 1/4 cup pitted kalamata olives, finely chopped
- 1 celery rib, finely chopped
- 2 T finely chopped red onion
- 1-2 T fresh lemon juice
- 1/8 teaspoon black pepper
- Optional: Mayo
- 8 slices hearty whole grain bread
- Fresh arugula, Bibb lettuce, or romaine
First, make the bean spread. Mash beans with a fork or potato masher until creamy (they do not need to be perfectly smooth). Stir in garlic, lemon juice, oil, basil, salt and pepper.
Next, make the tuna. Using a fork, flake tuna into a bowl, then stir in basil, olives, celery, onion, reserved oil, lemon juice and pepper. It is likely well seasoned/salty thanks to the olives, but add salt to taste. If the tuna seems dry or too flakey for sandwiches, add a little mayo (a tablespoon at a time) to help hold it together.
Build your sandwiches! To make each sandwich (this recipe makes 4), spread a quarter of the bean mixture on a slice of bread, then top with a quarter of the tuna, some arugula/lettuce, and a slice of bread.
Adapted from Epicurious.