Tuna, White Bean and Arugula Sandwiches

June 2011
Tuna, White Bean and Arugula Sandwiches

by 3 people

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Bread trick! If the ciabatta is 2-plus incheshigh, pull out bread from its center to createa cavity for the fillingand make it alleasier to eat.

Makes: 4 servings

Prep: 15 mins

  • 1 can (15 oz.) white beans, rinsed
  • 2 cans (5 oz. each) oil-packed tuna, drained
  • 1 large tomato, chopped
  • 1/2 small red onion, finely chopped
  • 3 tablespoons chopped flat-leaf parsley
  • 1 lemon, zested and juiced
  • 3 tablespoons EVOO, plus more for drizzling
  • Salt and pepper
  • 3 cups (half of a 5-oz. bag) baby arugula
  • 1 loaf (about 14 oz.) ciabatta bread--split lengthwise, cut crosswise into 4 pieces and and lightly toasted
  1. In a large bowl, combine the beans, tuna, tomato, onion, parsley, lemon zest, lemon juice and 3 tbsp. EVOO; season with salt and pepper. Toss gently with the arugula.
  2. Drizzle the cut sides of the toasted ciabatta with EVOO. Assemble the sandwiches.
  • Make the tuna salad several hours ahead, but dont toss with the arugula until youre ready to make the sandwiches.