Sicilian Tuna Salad Sandwich
6
open-face sandwiches
Main
Course
Print Recipe
Ingredients
Directions
For the White Bean Spread
1
(15-ounce) can cannellini beans, drained and rinsed
8 oz
mascarpone cheese, at room temperature
1 tsp
kosher salt
1 tbsp
grated lemon zest
2 tbsp
freshly squeezed lemon juice
1 tbsp
extra-virgin olive oil
For the Tuna Salad
1
(6.7-ounce) jar olive-oil packed tuna, drained and flaked
2
celery stalks with leaves, finely chopped
2 tbsp
finely chopped sun-dried tomatoes packed in oil
1 tbsp
capers, drained and rinsed
1 tbsp
fresh flat-leaf parsley, chopped
2 tbsp
extra-virgin olive oil
1 tbsp
fresh lemon juice
½ tsp
kosher salt
¼ tsp
freshly ground black pepper
Assembly
3
English muffins, toasted
¼ c
baby arugula
Extra-virgin olive oil, for drizzling
From Giada’s Italy, by Giada De Laurentiis
This is inspired by the sandwiches my family always brought along for picnics at the beach, while hiking, or just sitting by the pool. The crisp English muffin makes the sandwich so much lighter—and so easy to eat. A creamy white bean spread made with mascarpone cheese acts as a mayo substitute; it’s the perfect counterpoint to the zesty tuna mixture, but you could also use it as a dip for veggies or as a pita filling with grilled fish, chicken, or veggies.
Directions
Make the White Bean Spread
- In the bowl of a food processor, combine the beans, mascarpone, salt, and lemon zest, and process for 30 seconds, until pureed. With the machine running, add the lemon juice and olive oil, and continue to process until smooth, about another 30 seconds. Set aside.
Make the Tuna Salad
- In a medium bowl, stir together the tuna, chopped celery stalks and leaves, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt, and pepper.
- Spread 2 tablespoons of the white bean spread onto each English muffin half. Arrange a few arugula leaves on the spread and top with 2 tablespoons of the tuna salad and a drizzle of olive oil.
Reprinted from Giada's Italy. Copyright © 2018 by Giada De Laurentiis. Photographs by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
