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
