Tuna, White Bean and Arugula Sandwiches
*I don't eat arugula lettuce and we didn't exactly make these into sandwiches, but you can figure all that out for yourself. :)
1 can white beans, drained and rinsed
2 cans tuna, drained (it called for oil-packed, but I used tuna in water)
1 large tomato, chopped
1/2 small red onion, finely chopped
3 tbsp. chopped flat-leaf parsley
3 tbsp. EVOO, plus more for drizzling
1 lemon, zested and juiced
Salt & pepper
3 cupes baby arugula
1 loaf ciabatta bread, split lengthwise and cut crosswise into 4 pieces and lightly toasted
Step 1) In a large bowl, combine the beans, tuna, tomato, onion, parsley, lemon zest, lemon juice and 3 tbsp. EVOO. Season with salt and pepper and toss gently with arugula, if desired.
Step 2) Having nixed the arugula, I opted to simply mix up the tuna salad as instructed and serve on some pieces of bread—your choice, any kind works—brushed with olive oil and toasted.
Step 3) We didn't mix in the tomatoes, necessarily, because Lisa brought over a bowl of super fresh tomatoes from her mom's garden—all nicely marinated in olive oil with seasonings.
Our lunch consisted of the tuna, which was really good with the beans and a little garlic mayo I stirred in at the last second, as well as a heavenly spread of several other munchies. We had fresh olives, store-bought mozzarella balls drizzled with balsamic oil, prosciutto-and-cheese stuffed peppers, Lisa's homegrown marinated tomatoes, some re-heated zucchini gratin (get the recipe here), and repurposed leftovers from dinner the night before sprinkled with some feta. Delish!!
As if we hadn't already had more than enough (I mean, my husband came home and thought we'd had a dinner party for six), Lisa whipped up Pioneer Woman's iron skillet apple cake that we paired with scoops of vanilla ice cream. The husband wasn't complaining about appearing in time for that little sweet treat.
And that does it for Recipe #4! The fifth and final recipe posts tomorrow—and it's the best yet, so don't miss it!