Ingredients Jump to Instructions ↓

  1. 1 (14- to 15-oz) can cannellini beans, rinsed and drained

  2. 2 garlic cloves, finely chopped

  3. 2 tablespoons chopped fresh flat-leaf parsley or basil

  4. 1/4 teaspoon black pepper

  5. 2 (6-oz) cans Italian tuna in oil, drained

  6. 2 tablespoons finely chopped fresh basil or flat-leaf parsley

  7. 1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped

  8. 1 celery rib, finely chopped

  9. 2 tablespoons finely chopped red onion

  10. 2 tablespoons olive oil

  11. 1 tablespoon fresh lemon juice

  12. 1/4 teaspoon salt

  13. 1/8 teaspoon black pepper

  14. 8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls

  15. 1 cup loosely packed trimmed watercress sprigs

Instructions Jump to Ingredients ↑

  1. Prepare beans:

  2. Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper. Make tuna:

  3. 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:

  4. 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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