Tuscan Tuna-and-Bean Sandwiches

Photo by Romulo Yanes
Ingredients
- 1 tablespoon fresh lemon juice
- 8 slices 1/3-inch-thick rustic Italian bread or 4 oval panini rolls
- ¼ cup pitted Kalamata or other brine-cured black olives
- 2 tablespoons olive oil
- 2 tablespoons fresh flat-leaf parsley or basil
- 2 6-oz cans Italian tuna in oil
- 2 tablespoons olive oil
- + 11 more ingredients
-
- 2 garlic cloves
- 2 tablespoons red onion
- ¼ teaspoon black pepper
- 1 celery rib
- 2 tablespoons fresh basil or flat-leaf parsley
- 1 14- to 15-oz can cannellini beans
- 1 tablespoon fresh lemon juice
- 1 cup watercress sprigs
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- ¼ teaspoon salt
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 t...
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