Open-Faced Tuna Tea Sandwiches with White Bean Spread

  • prep time20 min
  • total time 20 min
  • serves 6

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

17 Ratings
Directions for: Open-Faced Tuna Tea Sandwiches with White Bean Spread


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


White Bean Spread

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.

Tuna Salad

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

2. 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.

See more: Lunch, Beans, Cheese, Fish, Herbs, Snack, Vegetables

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