The classic tuna sandwich gets a healthy makeover with this Italian-style recipe that replaces mayo with a luscious cannellini bean spread. The garlicky mixture, when layered with watercress, gives the flaked tuna an unexpectedly delicious taste. Adjust the lemon juice and garlic that go into the beans to your taste and then spoon onto a crusty piece of rustic Italian bread or a panini roll.

　　

Ingredients

Makes 4 servings

　　

For beans

1 (14- to 15-ounce) can cannellini beans, rinsed and drained

　　2 garlic cloves, finely chopped

　　1 tablespoon fresh lemon juice

　　2 tablespoons olive oil

　　2 tablespoons chopped fresh flat-leaf parsley or basil

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

For tuna salad

2 (6-ounce) cans Italian tuna in oil, drained

　　2 tablespoons finely chopped fresh basil or flat-leaf parsley

　　1/4 cup pitted kalamata or other brine-cured black olives, finely chopped

　　1 celery rib, finely chopped

　　2 tablespoons finely chopped red onion

　　2 tablespoons olive oil

　　1 tablespoon fresh lemon juice

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　

For sandwiches

8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf); or 4 (4-inch-long) oval panini rolls

　　1 cup (loosely packed) trimmed watercress sprigs

　　

Make beans

Step 1

Coarsely mash the beans with a fork in a bowl, then stir in the garlic, lemon juice, oil, parsley, salt, and pepper.

　　

Make tuna

Step 2

Flake the tuna in a bowl with a fork, then stir in the basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

　　

Assemble sandwiches

Step 3

Spoon one-fourth of the bean mixture on a slice of bread, then top with one-fourth of the tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in the same manner.

　　The Epicurious Cookbook