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.