Worth a trip

Tuscan Tuna-and-Bean Sandwiches

Name: Tuscan Tuna-and-Bean Sandwiches
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
2.
Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
3.
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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions