Tuscan Tuna-and-Bean Sandwiches

Name: Tuscan Tuna-and-Bean Sandwiches
Yield: Makes 4 servings
Ingredients: 1 (14- to 15-ounce) 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-ounce) 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; 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

November 7, 2012

The classic tuna sandwich gets a healthy makeover with this Italian-style recipe that replaces mayo with a luscious cannellini bean spread. The garlicky mixture, when layered with watercress, gives the flaked tuna an unexpectedly delicious taste. Adjust the lemon juice and garlic that go into the beans to your taste and then spoon onto a crusty piece of rustic Italian bread or a panini roll.

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