Best Hummus And Tuna Sandwiches Recipes

Tuna and Hummus Sandwiches image

Provided by Ina Garten

Time 3h25m

Yield 6 sandwiches

Number Of Ingredients 18

14 ounces jarred or canned Italian tuna in olive oil14 ounces jarred or canned Italian tuna in olive oil
1/4 cup minced celery
2 tablespoons minced yellow onion
2 tablespoons minced cornichons
2 tablespoons freshly squeezed lemon juice
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sourdough bread, halved and sliced 1/2 inch thick
Hummus, store-bought or homemade (recipe follows)
Fresh radishes, sliced
2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes hot sauce, such as Tabasco
2 teaspoons kosher salt

Steps:

Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
For the Hummus:
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.

FRENCH-TOASTED TUNA AND HUMMUS SANDWICHES image

Yield 4 people

Number Of Ingredients 10

6 oz canned water-packed solid tuna
1/4 cup prepared hummus
1 cup fresh spinach leaves
1 cop carrots
1 tsp cumin
8 slices multi-grain bread
1/2 cup low-fat milk
1 large egg
2 large egg whites
1 tbsp olive oil

Steps:

Press all liquid from tuna. Crumble tuna into bowl. Add hummus, finely shredded spinach, grated carrots and cumin, then mix thoroughly. Make four sandwiches with bread and tuna mixture. In shallow bowl, whisk together milk, egg and egg whites. Dip one side of first sandwich, then the other side, then repeat with of remaining 3, until lightly soaked. You should use up all of egg mixture. In large nonstick skillet (or two medium nonstick skillets) over very low heat, heat oil. Add sandwiches and cover skillet loosely with lid or piece of foil. Cook until undersides are well-browned, 8-10 minutes. Turn sandwiches and cook, still covered, until browned on other side, about 8 minutes more.

HUMMUS AND TUNA SANDWICHES image

Number Of Ingredients 12

14 ounces jarred or canned Italian tuna in olive oil
¼ cup minced celery
2 tablespoons minced yellow onion
2 tablespoons minced cornichons
2 tablespoons freshly squeezed lemon juice
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Sourdough bread, halved and sliced ½ inch thick
Hummus, store-bought or homemade (recipe follows)
Fresh radishes, sliced

Steps:

Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop. Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.