Tuscan Tuna and Bean Sandwiches

I struggle with lunch. If there aren’t leftovers from the night before, I’m more likely to skip lunch altogether than actually spend the time to make something. But this tuna sandwich is worth the extra effort. It’s got a nice flavor, with a bit of a kick from the olives, quite good.

Tuscan Tuna and Bean Sandwiches

Makes 4 servings. Recipe from epicurious.

Ingredients
For beans
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper

For tuna salad
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

For sandwiches
8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls
1 cup loosely packed trimmed watercress sprigs

Directions
Prepare beans:
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.

Make tuna:
Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

Assemble sandwiches:
Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.