16 February 2011

Tuscan Tuna Salad Sandwiches

I had planned on making these sandwiches as a health dinner, after unhealthy snacks during the Superbowl.  We ate so many snacks that we didn’t feel like any dinner.  These then became part of the weeknight menu.  They went together quickly and the combination of the beans and the tuna make a gourmet treat out of a tuna sandwich. 

Tuscan Tuna Salad Sandwiches

Serves 8

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

Click here for printable recipe

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