Ingredients
- 14 ounces jarred or canned Italian tuna in olive oil
- 1/4 cup minced celery
- 2 tablespoons minced yellow onion
- 2 tablespoons minced cornichons
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons good mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sourdough bread, halved and sliced 1/2 inch thick
- Hummus, store-bought or homemade (recipe follows)
- Fresh radishes, sliced
Hummus:
- 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
- 1/3 cup tahini or sesame paste
- 4 teaspoons minced garlic (4 cloves)
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 8 dashes hot sauce, such as Tabasco
- 2 teaspoons kosher salt
Directions
Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
For the Hummus:
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.
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By WJones
Austin, TX
on April 17, 2012
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Finally, a hummus recipe that I like. However, I did reduce the salt & tahini (both by 50%. I think the generous amount of lemon is key. I also added extra garlic. Thanks Ina!
By food lover700
on April 03, 2012
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i loved them, i had mad them for me and my mom this afternoon and it really hit the spot, we could not find the pickles, so we used gherkins, they area kind of a sweet pickle, and it turned out great love it with the hummus, did not make it with her hummus, i will next time though, any thing from ina is great, i will deffenitley have again!:
By rileekm_4778089
Richmond, VA
on February 11, 2012
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I was really hesitant when I first read the ingredient combination in this recipe. I was looking for a dinner that was light and fresh, though, and decided to give this a try. Ina has never let me down in the past, and this recipe is no exception.
The hummus was divine and simple to make. It goes well as a snack on its own and has replaced my previous hummus recipes. The tuna was also stellar. When these two things combined on artisanal sourdough bread, though, my world changed for the better.
The tuna (I used 3 cans of Genova Tonno in olive oil was luscious and a little fatty which was cut nicely by the bright lemon juice and garlic. The crunch of the vegetables made the texture satisfying--and the radishes added just a hint of pepper to tie the dish together.
These would be fantastic for lunch, dinner, or even entertaining (small little sandwiches for guests.
Thanks again Ina!
Read all 16 reviews