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Tuscan White Bean and Tuna Sandwiches
Prep: 15 minutes
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.
1 1/2 tbsp. olive oil
3 tbsp. red wine vinegar
1 can (about 15 ounces) small navy beans, rinsed and drained
1 can (5 to 6 ounces) solid white albacore tuna packed in water, drained
1/3 cup finely chopped red onion
4 Pepperidge Farm® Stone Baked Plain Ciabatta Rolls, split and toasted
2 cups packed baby spinach
Beat the oil and vinegar in a small bowl with a fork or whisk.
Coarsely mash the beans and tuna in a medium bowl with a fork. Stir in the onion and half the vinegar mixture.
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.
Easy Substitution: You can also use Pepperidge Farm® 9 Grain Ciabatta Rolls in this recipe.