Tuscan Tuna-and-Bean Sandwiches

Ingredients for Tuscan Tuna-and-Bean Sandwiches

• 1 (14- to 425g ) 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 teaspoons salt

• 1/4 teaspoons black pepper

• 2 (170g) 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 teaspoons salt

• 1/8 teaspoons 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

How to make Tuscan Tuna-and-Bean Sandwiches

Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.

Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.