Sicilian Tuna Salad Sandwich

Name: Sicilian Tuna Salad Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 15-ounce can cannellini beans, drained and rinsed; 8 oz mascarpone cheese (at room temperature); 1 tsp kosher salt; 1 tbsp grated lemon zest; 2 tbsp freshly squeezed lemon juice; 1 tbsp extra-virgin olive oil; 1 6.7-ounce jar olive-oil packed tuna, drained and flaked; 2 celery stalks with leaves (finely chopped); 2 tbsp finely chopped sun-dried tomatoes packed in oil; 1 tbsp capers (drained and rinsed); 1 tbsp fresh flat-leaf parsley (chopped); 2 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; ½ tsp kosher salt; ¼ tsp freshly ground black pepper; 3 English muffins (toasted); ¼ C baby arugula; Extra-virgin olive oil (for drizzling)

15 MINPrep Time

6Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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This is inspired by the sandwiches my family always brought along for picnics at the beach, while hiking, or just sitting by the pool. The crisp English muffin makes the sandwich so much lighter—and so easy to eat. A creamy white bean spread made with mascarpone cheese acts as a mayo substitute; it's the perfect counterpoint to the zesty tuna mixture, but you could also use it as a dip for veggies or as a pita filling with grilled fish, chicken, or veggies.

Sicilian Tuna Salad Sandwich

Servings

Prep Time

15 minutes

Ingredients

For The White Bean Spread:

15-ounce can cannellini beans, drained and rinsed

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8 oz mascarpone cheese (at room temperature)
1 tsp kosher salt
1 tbsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1 tbsp extra-virgin olive oil

For The Tuna Salad:

1 6.7-ounce jar olive-oil packed tuna, drained and flaked

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2 celery stalks with leaves (finely chopped)
2 tbsp finely chopped sun-dried tomatoes packed in oil

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1 tbsp capers (drained and rinsed)
1 tbsp fresh flat-leaf parsley (chopped)
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
½ tsp kosher salt
¼ tsp freshly ground black pepper

To Assemble:

3 English muffins (toasted)
¼ C baby arugula
Extra-virgin olive oil (for drizzling)

Instructions

In the bowl of a food processor, combine the beans, mascarpone, salt, and lemon zest, and process for 30 seconds, until pureed. With the machine running, add the lemon juice and olive oil, and continue to process until smooth, about another 30 seconds. Set aside.
In a medium bowl, stir together the tuna, chopped celery stalks and leaves, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt, and pepper.
Spread 2 tablespoons of the white bean spread onto each English muffin half. Arrange a few arugula leaves on the spread and top with 2 tablespoons of the tuna salad and a drizzle of olive oil.

Nutrition

Nutrition Serving Size: 6
per serving: Calories; 431

Amount/Serving % Daily Value

Carbs: 32 grams
Protein: 20 grams
Fat: 26 grams
Saturated Fat: 10 grams
Cholestrol: 44 milligrams
Sodium: 638 milligrams
Fiber: 5 grams
Sugar: 3 grams

nut free

4 comments

William - Oct 17

Best tuna salad ever!
Deborah Wilson - Jun 09

★★★★★

★★★★★

Love this recipe! Great sandwich that’s a nice change from the usual tuna. And the bean/mascarpone spread is the biggest keeper of all! Makes a great dip, use as you would hummus. Overall, one of my favorites.
Ben Barnes - Jun 09

This is 100% the best tuna sandwich my wife and I have ever had. It is so incredible. The only switch we made was using a slice of rye bread instead of English muffins. Delicious!
Mary Elizabeth Guyton - Jun 09

I just made this for Saturday lunch and it is delicious Giadzy. Thank you so much. A new fav and YOU are so awesome‚ÄºÔ∏èüíØüòç