Open-Faced Tuna Tea Sandwiches with White Bean Spread
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 352
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 33
- Dietary Fiber
- 7
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 26
- Sodium
- 459
- Total: 35 min
- Active: 35 min
Ingredients
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
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.