Sicilian Tuna Salad Sandwich

By: Giada De Laurentiis

Jan 16, 2019

This is inspired by the sandwiches my family always brought along for picnics at the beach, while hiking, or just sitting by the pool. The crisp English muffin makes the sandwich so much lighter—and so easy to eat. A creamy white bean spread made with mascarpone cheese acts as a mayo substitute; it’s the perfect counterpoint to the zesty tuna mixture, but you could also use it as a dip for veggies or as a pita filling with grilled fish, chicken, or veggies.

Photo Credit: Aubrie Pick

Sicilian Tuna Salad Sandwich

Prep Time

15 minutes

Total Time

15 minutes

Cooking Level

Beginner

Serving size:

Makes 6 Open-Faced Sandwiches

Ingredients:

For The White Bean Spread:

(15-ounce) can cannellini beans, drained and rinsed

8 Oz mascarpone cheese, at room temperature

1 tsp kosher salt

1 tbsp grated lemon zest

2 tbsp freshly squeezed lemon juice

1 tbsp extra-virgin olive oil

For The Tuna Salad:

1 (6.7-ounce) jar olive-oil packed tuna, drained and flaked

2 celery stalks with leaves, finely chopped

2 tbsp finely chopped sun-dried tomatoes packed in oil

1 tbsp capers, drained and rinsed

1 tbsp fresh flat-leaf parsley, chopped

2 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

½ tsp kosher salt

¼ tsp freshly ground black pepper

To Assemble:

3 English muffins, toasted

¼ C baby arugula

Extra-virgin olive oil, for drizzling

Instructions:

In the bowl of a food processor, combine the beans, mascarpone, salt, and lemon zest, and process for 30 seconds, until pureed. With the machine running, add the lemon juice and olive oil, and continue to process until smooth, about another 30 seconds. Set aside.

In a medium bowl, stir together the tuna, chopped celery stalks and leaves, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt, and pepper.

Spread 2 tablespoons of the white bean spread onto each English muffin half. Arrange a few arugula leaves on the spread and top with 2 tablespoons of the tuna salad and a drizzle of olive oil.

Recipe by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!