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1
For the White Bean Puree: Soak the beans overnight.
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2
Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
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3
Drain the beans; transfer to a 2-quart pot with the diced onion, smashed garlic, bay leaf, thyme sprigs, 5 cups of stock, and salt and pepper, to taste.
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4
Bring to a boil.
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5
Lower the heat; simmer until beans are very tender and are breaking apart, about 2 hours.
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6
If the mixture becomes dry, add some of the remaining stock.
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7
Drain the beans; discard the thyme sprigs and bay leaf.
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8
Puree the beans in a food processor, adding a few drops of oil.
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9
Adjust seasonings with salt and pepper, to taste, along with the lemon juice, white vinegar, and walnut oil, if desired.
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10
Reserve.
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11
For the Olive Tapenade: In a food processor or mortar, combine the olives, capers, lemon zest, garlic, parsley, and salt and pepper, to taste.
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12
Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture.
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13
Taste to adjust the seasonings.
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14
Reserve.
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15
Sandwich Assembly: Smear with white bean puree on 4 pieces of potato bread.
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16
Arrange sliced tuna on top.
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17
Drizzle tapenade over tuna.
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18
Add sliced tomatoes, sliced egg and dressed French green beans.
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19
Top with greens and toasted bread.
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20
Garnish with basil and arugula.
