Tuscan Tuna and Bean Sandwiches
The ultimate comfort food, Tuscan Tuna and Bean Sandwiches combine creamy beans, flaky tuna, and fresh herbs for an easy weeknight dinner. Perfectly balanced and full of flavor, this recipe is a must-try tonight!
Equipment
- Chef's Knife
- Frying Pan
- Wooden Spoon
- Mixing Bowl
Ingredients
- 1 can Cannellini Beans 14- to 15-ounce, rinsed and drained
- 2 cloves Garlic finely chopped
- 1 tablespoon Lemon Juice fresh
- 2 tablespoons Olive Oil
- 2 tablespoons Parsley or basil, chopped
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 cans Tuna 6-oz, drained, Italian in oil
- 2 tablespoons Basil finely chopped
- 1/4 cup Kalamata Olives finely chopped, pitted
- 1 rib Celery finely chopped
- 2 tablespoons Red Onion finely chopped
- 2 tablespoons Olive Oil
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 8 slices Rustic Italian Bread 1/3-inch-thick slices or 4 (4-inch-long) oval panini rolls
- 1 cup Watercress loosely packed
Instructions
- Coarsely mash the cannellini beans with a fork in a bowl, then stir in garlic, lemon juice, olive oil, parsley, salt, and black pepper.
- Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, olive oil, lemon juice, salt, and black pepper until combined.
- 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.
Notes
- Storage: If you have leftovers, store the filling in an airtight container in the fridge. It will last for about two days.
- Freezing: While the assembled sandwiches are not ideal for freezing, you can freeze the bean mixture and tuna salad separately for up to a month.
- Pairing: Serve with a light salad or some crunchy vegetable sticks for a complete meal.
- Herb Variations: Feel free to experiment with different herbs like dill or cilantro for a unique twist.
- Spice it Up: Add a pinch of red pepper flakes to the tuna salad for a spicy kick.