Tuscan Tuna & White Bean Sandwiches

There are many things I crave around dinner time, but sandwiches are not one of those things. Don't get me wrong, I like a good sandwich, I just tend to classify them in the lunch category. But I saw this recipe on the Love and Olive Oil blog, and I just had to try them out. I adore cannellini beans in any form, and had recently bought some tuna packed in oil (from Trader Joe's, in case you want some too!). These sandwiches were perfect on a hot night when you don't want to heat up your house. I did Grilled Potato Salad, too, which only had one step of stove top cooking. This was a quick, satisfying, cool meal for a hot summer night.




Tuscan Tuna and Bean Sandwiches
Recipe from epicurious

Ingredients
For beans
1 (14- to 15-oz) 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-oz) 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

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

Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

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.