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Open-Faced Tuna Tea Sandwiches with White Bean Spread

Open-Faced Tuna Tea Sandwiches with White Bean Spread
PREP TIME
20 min
YIELDS
6 servings

Amp up your traditional tea time sandwiches with these creations from Giada.

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Ingredients

White Bean Spread

1
(15-oz) can cannellini beans, rinsed and drained
4
oz mascarpone, room temperature
1
tsp kosher salt
1
Tbsp grated lemon zest (2 small lemons)
1
Tbsp extra-virgin olive oil
2
Tbsp freshly squeezed lemon juice (2 small lemons)

Tuna Salad

1
(6.7-oz) jar tuna packed in olive oil, drained and flaked
2
ribs celery with leaves, finely chopped
3
Tbsp finely chopped fennel, or 1 tsp fennel seed
2
Tbsp finely chopped fennel fronds
2
Tbsp finely chopped sun-dried tomatoes
1
Tbsp capers, drained and rinsed
1
Tbsp chopped fresh parsley
2
Tbsp extra-virgin olive oil, plus more for drizzling
1
Tbsp fresh lemon juice (1 small lemon)
¼
tsp kosher salt
¼
tsp freshly ground black pepper
3
English muffins, halved, lightly toasted
¼
cup baby arugula
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Directions

Step 1

Combine the cannellini beans, mascarpone, salt and lemon zest in a food processor. Process for 30 seconds, until a paste forms. With the machine running, add the olive oil and lemon juice; continue processing until smooth, another 30 seconds. Transfer the spread to a bowl and set aside while you make the tuna salad.

Step 2

In a medium bowl, stir together the tuna, celery, fennel, fennel fronds, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt and pepper.

Step 3

To assemble: Spread each English muffin half with 2 tablespoons of the white bean spread. Add 5 or 6 arugula leaves and top with 2 tablespoons of the tuna salad. Finish with a drizzle of olive oil. Serve.

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