Tuesday, January 23, 2007

Tuscan Tuna and Bean Sandwiches

Tonight we were planning on going to the gym so I scheduled a healthy dinner with tuna and vegetables and stuff to eat afterwards. And then - unsurprisingly - we ended up not going to the gym (I had a very bad day at work). But it's ok. Anyway we made these tuna sandwiches from Gourmet magazine, and some green beans from Cooking Light. Both were disappointing. The sandwiches were bland, and it didn't help that our bread had gotten stale. I ended up squirting on some mayonnaise but I still didn't really like it. I just don't like fish, no matter how much I try. The green beans were disappointing too, but I have a feeling that it was because I used frozen green beans instead of fresh. We're fans of roasting vegetables, but this just didn't do it for us. Oh well!

Tuscan Tuna and Bean Sandwiches
Gourmet, April 2006
Tired of the same old tuna sandwich? Try this mayoless version — it just may be the best we've ever tasted.

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

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.

Yield: 4 servings


Oven-Roasted Green Beans
Cooking Light, November 2005

2 pounds green beans, trimmed
4 teaspoons extravirgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 425°.

Place a jelly-roll pan in oven for 10 minutes. Place beans in a large bowl. Drizzle with oil; sprinkle with salt and pepper. Toss well to coat. Arrange green bean mixture in a single layer on preheated baking sheet. Bake at 425° for 8 minutes or until crisp-tender.

Yield: 12 servings

Photo of beans added on October 2, 2008 after we decided we liked them:
beans

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