Open-Faced Tuna Tea Sandwiches with White Bean Spread

  1. For the white bean spread: Combine the cannellini beans, mascarpone, salt and lemon zest in a food processor.
  2. Process for 30 seconds, until a paste forms.
  3. With the machine running, add the olive oil and lemon juice; continue processing until smooth, another 30 seconds.
  4. Transfer the spread to a bowl and set aside while you make the tuna salad.
  5. For the tuna salad: In a medium bowl, stir together the tuna, celery, fennel, fennel fronds, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt and pepper.
  6. To assemble: Spread each English muffin half with 2 tablespoons of the white bean spread.
  7. Add 5 or 6 arugula leaves and top with 2 tablespoons of the tuna salad.
  8. Finish with a drizzle of olive oil.
  9. Serve.

cannellini beans, mascarpone, kosher salt, lemon zest, extravirgin olive oil, freshly squeezed lemon juice, olive oil, celery, fennel, fennel fronds, tomatoes, capers, parsley, extravirgin olive oil, lemon juice, kosher salt, freshly ground black pepper, muffins, baby arugula

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/open-faced-tuna-tea-sandwiches-with-white-bean-spread.html (may not work)

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