Open-Faced Tuna Tea Sandwiches with White Bean Spread

Save Recipe
  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
Share This Recipe


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 


  1. 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.
  2. 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.
  3. 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.