Tuscan Tuna Sandwich

This tuna sandwich uses no mayo but is probably one of the tastiest we've tried! Cannellini beans & evoo help to act as a binder & give it that extra health boost!  
Yield: Makes 4 servings
For beans:
  • 1 (14 - 15 oz.) can cannellini beans, rinsed & drained
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons good evoo (I used Fattoria Ramerino's Guadognolo Primus)
  • 2 tablespoons chopped fresh flat-leafed parsley
  • 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 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 good evoo (I used Fattoria Ramerino's Guadagnolo Primus)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
For sandwiches:
  • cut good, rustic Italian baguette style bread into 4-5 inch long pieces & then again length wise.
Prepare beans:
Coarsely mash beans with a fork in a small bowl. Stir in garlic, lemon juice, evoo, parsley, salt & pepper.
Make tuna:
Flake tuna in a small bowl with a fork. Stir in parsley, olives, celery, onion, evoo, lemon juice, salt & pepper until combined.
Assemble sandwiches:
Spoon one fourth of bean mixture on 1 slice of break. Top with one fourth of tuna salad and a slice of break. Continue in the same manner until all sandwiches are made.

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