Open-Faced Tuna Tea Sandwiches With White Bean Spread
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
41
Spice
46
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Kosher Salt2 tbsps
Fennel (finely chopped fronds)1 tbsp
Capers (drained and rinsed)1 tbsp
Parsley (chopped fresh)Directions:
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