Tuscan Tuna-and-Bean Sandwiches Recipe | Epicurious

Name: 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

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

Keywords

italian
cannellini bean
tuna
main
dinner
dairy free
nut free
30 minutes or less
quick
easy
gourmet

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

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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