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Tuscan White Bean and Tuna Sandwiches

Tuscan White Bean and Tuna Sandwiches

4.67 3

Hold the mayo on these tuna sandwiches!  Instead, use an oil and vinegar combo to flavor a tasty spread made with tuna, beans and just a little onion.

serves 4 people

Ingredients

cost per recipe: $10.28

The price is determined by the national average.

  • 1 1/2

    tablespoons olive oil

  • 3

    tablespoons red wine vinegar

  • 1

    can (about 15 ounces) small white navy beans, rinsed and drained

  • 1

    can (5 to 6 ounces) solid white albacore tunapacked in water, drained

  • 1/3

    cup finely chopped red onion

  • 4

    Ecce Panis Ciabatta Rolls, split and toasted

  • 2

    cups packed baby spinach

view nutrition info

How to Make It

Step 1

Beat the oil and vinegar in a small bowl with a fork or whisk.

Step 2

Coarsely mash the beans and tuna in a medium bowl with a fork.  Stir in the onion and half the vinegar mixture.

Step 3

Brush the rolls with the remaining vinegar mixture.  Divide the spinach among the bottom roll halves.  Top with the tuna mixture and the remaining roll halves.

Recipe Tips

  • Easy Substitution: You can also use Pepperidge Farm® 9 Grain Ciabatta Rolls in this recipe.

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Made With
Ecce Panis Ciabatta Rolls

Ecce Panis Ciabatta Rolls

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Ratings & Reviews

(3)
  • kittimoma

    February 19, 2014

    interesting

    Made this and stuffed it into pita bread, a little salt and pepper...not bad

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  • Elaine N.

    November 5, 2013

    Fresh and simple

    In the past, I've made tuna sandwiches with mayo and/or Miracle Whip. Not anymore... This way is a whole lot better! Ridiculously easy to make. The vinegar gives it a nice tangy flavor. I was hesitant about using it, but I'm glad I did! The consistency looked like mush, which raised an eyebrow, so I added a small handful of chopped walnuts for crunch. Also, not a fan of ciabatta bread, so I used sourdough instead. Will definitely make again.

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  • SoupMom

    February 16, 2013

    So quick and light!

    So easy and versatile. We felt the vinegar was a little tart, so I omitted it completely. Added salt, pepper and oregano to the olive oil before mashing the beans, then mixed with canned chicken instead of tuna. (That was all I had in the cabinet!) Served with fruit, cucumber slices and/or pretzels, this also travels very well. Excellent recipe for the picky ones who refuse to touch mayo!

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