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Tuscan Tuna Sandwiches

Tuscan Tuna Sandwiches

30 MIN

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.

Grocery Aisle Recs

This recipe calls for Italian tuna packed in oil, which I’m nicely declaring a non-negotiable here. Genova Solid Light Tuna is easy to find in most grocery stores, sustainably sourced, and reasonably priced.

Ingredients

For beans

  • 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

For sandwiches

  • 8 slices hearty whole grain bread
  • Fresh arugula, Bibb lettuce, or romaine
Directions

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.

Meal Prep Tips

Make the white bean spread and tuna salad up to three days in advance. Store separately, covered tightly, in the fridge. Assemble sandwiches just before serving.

1 comment on “Tuscan Tuna Sandwiches

  1. Tried this last night and everyone in my family LOVED it. I had never tried olives in tuna; I’m now convinced! Thank you so much!

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