Tuna, Avocado and White Bean Sandwiches
Photography by Nick Tresidder.
Combine staples from your pantry with a few ingredients from the deli, and you have the makings of these great tasting sandwiches
INGREDIENTS
White beans
1 x 400 gram tin cooked cannellini beans
½ an avocado, peeled and diced
2 tablespoons mayonnaise
1 clove garlic, crushed
finely grated zest 1 lemon
sea salt and freshly ground pepper
Tuna
1 x 200 gram tin tuna in oil, drained
½ roasted red capsicum, diced
1 spring onion, finely sliced
1 tender stick of celery, finely sliced
1 large gherkin, finely chopped
1 tablespoon capers, well drained
2 tablespoons chopped basil
To assemble
10 long slices country-style Italian bread
soft butter
rocket or baby spinach leaves
METHOD
White beans: Drain the beans and rinse them well under cold water. Dry on kitchen towels, then place in a shallow dish and crush with a fork. Stir in the remaining ingredients and season.
Tuna: Flake the tuna into a bowl and combine with the remaining ingredients. Season.
To assemble: Butter one side of each slice of bread and spread each piece with the white bean mixture. Top 5 of the slices with tuna and a layer of rocket leaves. Place the remaining bread, white bean side down, on top. Cut in half on the diagonal before serving. Makes 10 sandwiches.
Roasted red capsicums are available from the deli section or in jars from supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.