Best Mediterranean Bean Soup And Tuna Sandwich Recipes

Tuscan Tuna-and-Bean Sandwiches image

Yield Makes 4 servings

Number Of Ingredients 21

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

Steps:

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.

Mediterranean Bean Soup and Tuna Sandwich image

Provided by Chef mariajane

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 head garlic
2 teaspoons pure olive oil
1 onion, chopped
1 cup white wine
1 (900 ml) carton reduced-sodium chicken broth, 30% less sodium
1 (540 ml) can beans, six bean blend, drained and rinsed
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3 (85 g) cans Starkist lemon and cracked pepper tuna fillets
1/4 cup kalamata olive, pitted and roughly chopped
1/4 cup sun-dried tomato
8 slices multigrain bread
2 cups Baby Spinach
0.5 (57 g) container goat's milk, cheese crumbles

Steps:

SOUP: Preheat oven to 450F Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 teaspoons olive oil and wrap in foil. Roast until soft, about 25 minutes.
Heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions, and sauté until lightly golden, about 4 minutes. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 minutes.
Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish with remaining herbs.
SANDWICH: Combine tuna, olives and sundried tomatoes.
Divide mixture between 4 slices of bread. Top each with equal amounts of baby spinach and cheese crumbles. Top with remaining bread slices.

Nutrition Facts : Calories 464.4, Fat 38.9, SaturatedFat 5.7, Cholesterol 0.8, Sodium 231.3, Carbohydrate 15.3, Fiber 1.8, Sugar 3.8, Protein 6.8