TUSCAN TUNA-AND-BEAN SANDWICHES

Tuscan Tuna-and-Bean Sandwiches image

Yield Makes 4 servings

Number Of Ingredients 21

For beans
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
For tuna salad
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
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:

Make beans
Coarsely mash the beans with a fork in a bowl, then stir in the garlic, lemon juice, oil, parsley, salt, and pepper.
Make tuna
Flake the tuna in a bowl with a fork, then stir in the basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
Assemble sandwiches
Spoon one-fourth of the bean mixture on a slice of bread, then top with one-fourth of the tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in the same manner.