Tuscan Tuna-and-Bean Sandwiches Recipe | Epicurious

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
• 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