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.
- 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.
- 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.