Open-Faced Tuna Tea Sandwiches with White Bean Spread

Total Time:
20 min
20 min

6 servings

  • White Bean Spread:
  • One 15-ounce can cannellini beans, rinsed and drained
  • 4 ounces mascarpone, room temperature
  • 1 teaspoon kosher salt
  • 1 tablespoon grated lemon zest (2 small lemons)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice (2 small lemons)
  • Tuna Salad:
  • One 6.7-ounce jar tuna packed in olive oil, drained and flaked
  • 2 ribs celery with leaves, finely chopped
  • 3 tablespoons finely chopped fennel or 1 teaspoon fennel seed
  • 2 tablespoons finely chopped fennel fronds
  • 2 tablespoons finely chopped sun-dried tomatoes
  • 1 tablespoon capers, drained and rinsed
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice (1 small lemon)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 English muffins, halved, lightly toasted
  • 1/4 cup baby arugula
  • For the white bean spread: Combine the cannellini beans, mascarpone, salt and lemon zest in a food processor. Process for 30 seconds, until a paste forms. With the machine running, add the olive oil and lemon juice; continue processing until smooth, another 30 seconds. Transfer the spread to a bowl and set aside while you make the tuna salad.

  • For the tuna salad: In a medium bowl, stir together the tuna, celery, fennel, fennel fronds, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt and pepper.

  • To assemble: Spread each English muffin half with 2 tablespoons of the white bean spread. Add 5 or 6 arugula leaves and top with 2 tablespoons of the tuna salad. Finish with a drizzle of olive oil. Serve.

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