Name: Open-Faced Tuna Tea Sandwiches with White Bean Spread
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 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); 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

Directions

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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Open-Faced Tuna Tea Sandwiches with White Bean Spread

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