Tuscan Tuna-and-Bean Sandwiches

Ingredients

• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lemon juice
• 1 cup watercress sprigs
• ¼ teaspoon salt
• ¹/₈ teaspoon black pepper
• ¼ teaspoon salt
• 8 slices 1/3-inch-thick rustic Italian bread or 4 oval panini rolls
• + 11 more ingredients
• • 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 fresh basil or flat-leaf parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 2 tablespoons red onion
  • ¼ teaspoon black pepper
  • 1 celery rib
  • 1 14- to 15-oz can cannellini beans

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...

View full recipe at Epicurious