Tuscan Tuna and Bean Sandwiches

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 

  Ingredients (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 

  Ingredients (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 

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

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

  Assemble sandwiches: 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.

 

Serves 4