Open-Faced Tuna Tea Sandwiches with White Bean Spread Recipe

Name: Open-Faced Tuna Tea Sandwiches with White Bean Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 15-ounce can cannellini beans, rinsed and drained; 4 ounces mascarpone, room temperature; 1 teaspoon kosher salt; 1 tablespoon grated lemon zest (2 small lemons); 1 tablespoon extra-virgin olive oil; 2 tablespoons freshly squeezed lemon juice (2 small lemons); One 6.7-ounce jar tuna packed in olive oil, drained and flaked; 2 ribs celery with leaves, finely chopped; 3 tablespoons finely chopped fennel or 1 teaspoon fennel seed; 2 tablespoons finely chopped fennel fronds; 2 tablespoons finely chopped sun-dried tomatoes; 1 tablespoon capers, drained and rinsed; 1 tablespoon chopped fresh parsley; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 tablespoon fresh lemon juice (1 small lemon); 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 English muffins, halved, lightly toasted; 1/4 cup baby arugula

Servings: persons

One 15-ounce can cannellini beans, rinsed and drained
4 ounces mascarpone, room temperature
1 teaspoon kosher salt
1 tablespoon grated lemon zest (2 small lemons)
1 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (2 small lemons)
One 6.7-ounce jar tuna packed in olive oil, drained and flaked
2 ribs celery with leaves, finely chopped
3 tablespoons finely chopped fennel or 1 teaspoon fennel seed
2 tablespoons finely chopped fennel fronds
2 tablespoons finely chopped sun-dried tomatoes
1 tablespoon capers, drained and rinsed
1 tablespoon chopped fresh parsley
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice (1 small lemon)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 English muffins, halved, lightly toasted
1/4 cup baby arugula

1
For the white bean spread: Combine the cannellini beans, mascarpone, salt and lemon zest in a food processor.
2
Process for 30 seconds, until a paste forms.
3
With the machine running, add the olive oil and lemon juice; continue processing until smooth, another 30 seconds.
4
Transfer the spread to a bowl and set aside while you make the tuna salad.
5
For the tuna salad: In a medium bowl, stir together the tuna, celery, fennel, fennel fronds, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt and pepper.
6
To assemble: Spread each English muffin half with 2 tablespoons of the white bean spread.
7
Add 5 or 6 arugula leaves and top with 2 tablespoons of the tuna salad.
8
Finish with a drizzle of olive oil.
9
Serve.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: One 15-ounce can cannellini beans, rinsed and drained, 4 ounces mascarpone, room temperature, 1 teaspoon kosher salt, 1 tablespoon grated lemon zest (2 small lemons), and more.

Yes, Open-Faced Tuna Tea Sandwiches with White Bean Spread falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Tuna Tea Sandwiches with White Bean Spread

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