RECIPE: Tuscan White Bean and Tuna Sandwiches

Tuscan White Bean and Tuna Sandwiches

  • 1 ½ – 2 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 can (15 oz.) white beans, rinsed and drained (such as cannellini)
  • 1 can (6 oz.) tuna (regular or white albacore) packed in water, drained
  • 1/3 – ½ cup very finely chopped red onion
  • 4 Pepperidge Farm buns or rolls
  • 2 cups packed fresh baby spinach leaves

In a small bowl, whisk oil and vinegar. In a medium bowl, coarsely mash the beans and tuna together. Stir in the onion and half the vinegar mixture. Brush the rolls/buns with the remaining vinegar mixture. Divide spinach among the bottom roll halves. Top with tuna mixture and remaining roll halves. Makes 4 sandwiches.

Recipe courtesy with adaptations by culinary registered dietitian nutritionist Kim Galeaz, RDN CD