Name: Tuscan Tuna-and-Bean Sandwiches
Cook time: 30 min
Total time: 30 min
Yield: Makes 4 servings
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

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Photo by Romulo Yanes

Tired of the same old tuna sandwich? Try this mayoless version — it just may be the best we've ever tasted.

Recipe information

Total Time
30 min
Yield
Makes 4 servings

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 teaspoon 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

Preparation

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