Name: Tuna and Hummus Sandwiches
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 6 sandwiches
Ingredients: 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

Directions

Watch how to make this recipe.

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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Tuna and Hummus Sandwiches

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