Tuscan Tuna-And-Bean Sandwiches

• 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
• 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
• 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

1. Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
2. Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
3. 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.

cannellini beans, garlic, lemon juice, olive oil, flatleaf, salt, black pepper, italian tuna, fresh basil, black olives, celery, red onion, olive oil, lemon juice, salt, black pepper, italian bread

Taken from www.epicurious.com/recipes/food/views/tuscan-tuna-and-bean-sandwiches-234263 (may not work)