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Tuna and Hummus Sandwiches

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  • Level: Easy
  • Total: 3 hr 25 min
  • Prep: 25 min
  • Inactive: 3 hr
  • Yield: 6 sandwiches
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14 ounces jarred or canned Italian tuna in olive oil14 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


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


  1. 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.
  2. 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.
  3. For the Hummus:
  4. 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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