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Ingredients Jump to Instructions ↓

  1. For beans

  2. 1 (14- to 15-oz) can cannellini beans, rinsed and drained

  3. 2 garlic cloves, finely chopped

  4. 2 tablespoons chopped fresh flat-leaf parsley or basil

  5. 1/4 teaspoon black pepper For tuna salad

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

  7. 2 tablespoons finely chopped fresh basil or flat-leaf parsley

  8. 1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped

  9. 1 celery rib, finely chopped

  10. 2 tablespoons finely chopped red onion

  11. 2 tablespoons olive oil

  12. 1 tablespoon fresh lemon juice

  13. 1/4 teaspoon salt

  14. teaspoon black pepper For sandwiches

  15. 8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls

  16. 1 cup loosely packed trimmed watercress sprigs

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