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Paleo Recipe Book - Brand new Paleo Cookbook

Tuscan Tuna-and-Bean Sandwiches



yield: Makes 4 servings
active time: 30 min
total time: 30 min
Tired of the same old tuna sandwich? Try this mayoless version — it just may be the best we've ever tasted.
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

Prepare beans:
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
Make tuna:
Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
Assemble sandwiches:
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.
 

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