Active Time

　　30 min

　　Total Time

　　30 min

　　Tired of the same old tuna sandwich? Try this mayoless version — it just may be the best we've ever tasted.

　　

Ingredients

Makes 4 servings

　　

For beans

1 (14- to 15-oz) 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-oz) 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

　　

Prepare beans:

Step 1

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

　　

Make tuna:

Step 2

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

　　

Assemble sandwiches:

Step 3

Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.