Viva Ahoy!

Let it be stated, I am no fan of mayonnaise, that gelatinous goopy, goo which tries in earnest to pass itself off as a condiment. On the other hand, I adore tuna and often find myself craving it in a salad form on a quick and easy sandwich. In steps this fresh and light little Italian job called Tuscan Tuna and Bean  sandwich. Gone are the heavy-handedness of the mayo found in your every day run of the mill Tuna Boat and replacing it are the most delicious Cannellini beans spiced to perfection. I guarantee this sammy packs more punch than the Italian Stallion, Rocky Balboa himself.

Good stuff for sure!

Tuscan Tuna-and-Bean Sandwiches


  • Active time:30 min
  • Start to finish:30 min

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

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 basil
  • 1/4 teaspoon salt
  • 1/4 tablespoon black pepper

For tuna salad

  • 1 (1lb) seared Italian tuna steak, flaked
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped thyme
  • 1/4 cup pitted Mezzeta Kalamata Olives
  • 1 celery rib, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon of Caper Berries
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

For sandwiches

Prepare beans:

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

Make tuna:

  • Lightly rub 1 lb.tuna steak in Olive Oil, sprinkle with Garlic powder, then dust with freshly chopped Basil and Thyme.
  • Drizzle non-stick frying pan and sear tuna over medium heat for4 minutes each side, flipping once. On a cutting board, flake the tuna with the grain then continue to sear in frying pan for an additional three minutes. Cook only as long as it takes for the tuna to remain slightly pink.
  • Flake tuna in a bowl with a fork, then stir in celery, oil, lemon juice, salt, and pepper until combined.

Assemble sandwiches:

  • Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, kalamata olives, and 1 tablespoon of Gourmet Garden Italian Herb pesto spread on a slice of bread. Make 3 more sandwiches in same manner.

Serve with bubbly Perrier Mineral Water -or- Cavit Pinot Grigio

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Filed under Brunch, Italian, sandwich, Tuna

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