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Classic Deli Tuna Salad Sandwich on a plate
Andre Lewis

Mediterranean Tuna Salad Sandwich

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Prep Time 35 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cans 5 oz each tuna packed in olive oil, drained
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tsp capers drained and finely chopped
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • 1/4 tsp black pepper
  • 4 small ciabatta rolls about 3 oz each, split
  • 1 cup baby arugula washed and thoroughly dried

Method
 

  1. Whisk oil, lemon juice, Dijon, capers, and pepper. Add 1/3 cup drained beans; mash into dressing with a fork.
  2. Gently flake tuna; fold into dressing with remaining whole beans and parsley, retaining some flakes.
  3. Cover; refrigerate 20 minutes until cold, included in prep time.
  4. Divide arugula among bottoms; spoon salad evenly over it. Close; cut each across middle.
  5. Serve cold or refrigerate at 40°F or below; use ice packs for transport.