A modern, fresh and dairy free on a classic tuna sandwich. This Mediterranean tuna sandwich recipe is made with pesto cannellini beans, olive oil packed Albacore tuna, sliced red onion, and peppery arugula!
Ingredients
2(4½-oz) cansPortofino Solid Albacore Tuna in Extra Virgin Olive Oilchunked
1medium garlic clovespeeled
1ouncefresh basil leaves
2tablespoonsextra virgin olive oil
1(15 oz) cancannellini beansdrained and rinsed
2cupsbaby arugula
¼small red onionvery thinly sliced
juice of ½ lemon
kosher salt
freshly ground black pepper
4(¾-inch thick) slicessourdough breadtoasted until dark golden brown
Instructions
In a mini food processor, combine the garlic cloves, fresh basil leaves, and extra virgin olive oil. Pulse until mostly smooth, scraping down the side of the bowl with a spatula to ensure the ingredients are incorporated evenly. In a medium bowl, toss the pesto with the drained cannellini beans. Season to taste with salt and pepper, and set aside.
In a separate medium bowl, combine the arugula, shaved red onion, and freshly squeezed lemon juice. Toss gently with your hands until lightly dressed (adding additional lemon juice, if necessary), and season with salt and pepper.
Spoon the pesto cannellini beans onto the toasted sourdough slices, add tuna pieces, and top with the arugula mixture. Serve immediately.