Tuscan tuna and bean sandwiches
Sandwiches
I struggle with lunch. If there aren't leftovers from the night before, I'm more likely to skip lunch altogether than actually spend the time to make something. But this tuna sandwich is worth the extra effort. It's got a nice flavor, with a bit of a kick from the olives, quite good. Tuscan Tuna and Bean Sandwiches Makes 4 servings. Recipe from epicurious. Ingredients For beans 1 (14- to 15-oz) can cannellini beans, rinsed and drained 2 garlic cloves, finely chopped 1 tablespoon fresh lemon juice 2 tablespoons olive oil 2 tablespoons chopped fresh flat-leaf parsley or basil 1/4 teaspoon salt 1/4 teaspoon black pepper For tuna salad 2 (6-oz) cans Italian tuna in oil, drained 2 tablespoons finely chopped fresh basil or flat-leaf parsley 1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped 1 celery rib, finely chopped 2 tablespoons finely chopped red onion 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper For
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