Ingredients
1
(14- to 15-oz) can cannellini beans, rinsed and drained
2
garlic cloves, finely chopped
2
tbsp chopped fresh flat-leaf parsley or basil
2
(6-oz) cans Italian tuna in oil, drained
2
tbsp 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
tbsp finely chopped red onion
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
Directions
2.
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
4.
Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
6.
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.
Columbus Restaurants
