Tuscan Tuna and White Bean Sandwiches
***My Momofuku Milk Bar Cookie Mix Giveaway is open for another week!***
In my opinion, nothing beats a good sandwich. This, my friends, is a good sandwich. I’m actually shocked that I have never posted this recipe before. I’ve made these sandwiches, probably, over a dozen times. They are incredibly simple to throw together, and taste unbelievably amazing! Additionally, they’re quite inexpensive to make, so if you’re on a budget, I highly recommend these (though, I recommend them even if you aren’t…)!
What I love most about this recipe, is the fresh taste you get from it, while using mainly canned ingredients! Do not skip the herbs or citrus here, people! They are what absolutely make the sandwich!
This sandwich is really versatile, and is really easy to adjust to your tastes. Don’t like capers? Sub olives, or leave ’em out altogether. Want more crunch? Add some carrot or celery. Add some sun dried tomatoes for something a little different. Transform the sandwich from Tuscan to Mexican but substituting black beans for the white, cilantro for the herbs, lime for the lemon, and add in some avocado instead of capers! And then, tell me how that goes, because I’ve never actually done that, but it sounds really yummy!
I encourage you to be creative with this, and find what works for you!
PrintTuscan Tuna and White Bean Sanwiches
Yield: 4 sandwiches
Ingredients:
for beans:
- 1 15-ounce can of white beans (I usually use Great Northern, or Canellini), rinsed and drained
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2-1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh basil, chopped
- salt and pepper, to taste
for tuna:
- 2 5-ounce cans tuna in oil, drained
- 2 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp capers
- 2 tbsp finely chopped shallot
- 1 tbsp fresh lemon juice
- 1/2-1 tsp lemon zest
- salt and pepper, to taste
for assembly:
- 8 slices favorite bread (optional: toast the bread)
- 1 cup loosely packed arugula, mixed greens, or watercress
Directions:
- In a small bowl, coarsely mash the beans with the olive oil and lemon juice. Stir in the garlic, zest, basil, salt, and pepper.
- In a bother small bowl, flake the tuna with a fork. Stir in the oil, parsley, lemon juice, zest, capers, shallots, salt, and pepper.
- To assemble: spread 1/4 of the bean mixture on each slice of bread, top that with 1/4 of the tuna mixture and some greens, and finally, another slice of bread.
recipe adapted from here
[…] delicious, simple, and mayo-less tuna salad sandwich! Check it out at Spache the Spatula! Be the first to like. Like Unlike Category: Sandwich Tags: beans, capers, lemon, sandwich, tuna, […]
[…] Arugula and Goat Cheese Pasta Salad | 2. Tuscan Tuna and White Bean Sandwiches | 3. Jones Soda | 4. Pop Chips | 5. Fruit Salad | 5. […]
[…] Tuscan Tuna and White Bean Sandwiches from Spache the Spatula Pesto Tuna Salad with Sun Dried Tomatoes from The Curvy Carrot French-Style Tuna Melts from Taste and Tell Tuna Salad Lettuce Wraps with Capers and Tomatoes from Kalyn’s Kitchen Tarragon and Shallot Tuna Salad Sandwich with Avocado from Natalie’s Daily Crave […]
I tried this and suprisingly my whole family (4 year old included) loved this. I changed out the parsley (didn't have) for a handful of cilantro and I left out the capers. Instead of Arugula (again, didn't have), I threw some wilted broccoli rabe in there. Served it with simple glazed carrots.
Your substitutions sound delicious! I'm happy to hear that even the little one liked it :]
So i wasn’t able to follow the recipe exactly because i didn’t have all ingredients on hand. However I’m sure your recipe was delicious because the adjustments i made were so good! and i never would’ve thought of beans and tuna together.
i used 1/2 a can of black beans with one can of tuna for my husband’s lunch.
i used dried Italian seasoning since i was out of fresh…everything.
And i didn’t have shallots nor did i have capers.
And i also just mixed the beans and tuna together. It was very good. Something i craved differently from adding mayo in my tuna.
thanks for the creative recipe
It’s great to know this works well with black beans! So glad you found something that worked for you, zana!
I’m having a “moment” over here. I should have thought of this earlier. I’m looking for portable/ no-cook recipes and this fits the bill perfectly. We are going camping and need recipes for the cans of tuna and bread we are bringing. I think I’ll have to omit most of the veggies except for carrot, and shallots (which are easy to pack and can be used in other recipes) I might bring along capers IF I can find a small jar that fits in our cooler. Thank you so much for reminding me I love cannellini! I was obsessed with roman crostini once- hitting my forehead and going “DOH!”
Yay! I’m so glad! This would be so fun to bring camping!