Tuna & Hummus Sandwiches

recipe adapted from Barefoot Contessa 

"How Easy Is That?"

 Tuna

 Ingredients

• 3 cans of white albacore tuna
• 2 tbs. EVOO
• 1/4 c. minced celery
• 2 tbs. minced Vidalia onion
• 2 tbs. minced dill pickles
• 2 tbs. lemon juice
• 2 tbs. good mayonnaise
• 1 tsp. Dijon mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 12 slices whole wheat bread
• Hummus, recipe follows

Directions

1. Drain the tuna.  Place the tuna in a mixing bowl and flake with a fork.  Add the celery, onion, pickles, lemon juice, mayonnaise, EVOO, mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
2. Toast the bread and spread each slice with a layer of hummus.  Spread the tuna salad on each piece of bread, garnish with parsley if desired, and serve immediately.  Serves 6.

Hummus

Ingredients

• 2 c. canned chickpeas, drained, liquid reserved (15.5 oz. can)
• 1/3 c. tahini or sesame paste
• 4 tsp. minced garlic, 4 cloves
• 6 tbs. lemon juice
• 8 dashes Tabasco sauce
• 2 tsp. kosher salt

 Directions

1. Place the chickpeas, 2 tbs. of reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed.  The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.  Cover and refrigerate for several hours for the flavors to blend.  Taste for seasonings.

Tarragon Green Bean Tomato Salad

recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 lb. fresh green beans
• 1/2 lb. grape of cherry tomatoes, halved
• 1 small Vidalia onion, minced
• 2 tbs. white wine
• 2 tbs. basalmic vinegar
• 1 tsp. Dijon mustard
• 1 tbs. fresh chives, finely chopped
• 2 tbs. fresh tarragon, finely chopped
• 1/4 c. fresh parsley, finely chopped
• 1 1/2 tsp. kosher salt, divided
• 1/2 tsp. black pepper
• 4 tbs. EVOO

Directions

1. Fill a large saucepan with water and 1/2 tsp. kosher salt.  Bring to a boil over high heat.  Add green beans and blanch for 5 minutes.  Drain beans and transfer to a bowl filled with cold water and ice cubes to stop the cooking process.  Set aside.  
2. In a large bowl, combine white wine, basalmic vinegar, mustard, herbs, remaining salt, and pepper.  Whisk in EVOO.  
3. Drain green beans from ice bath and toss together green beans, onion, and oil mixture.  Lastly add tomatoes and gently toss. Refrigerate for 2 to 3 hours or serve immediately.   Serves 6.

Print this post