Tuna and Hummus Sandwiches
- Level: Easy
- Yield: 6 sandwiches
- Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings): Calories 227, Total Fat 15 g, Saturated Fat 2 g, Carbohydrates 20 g, Dietary Fiber 5 g, Sugar 3 g, Protein 6 g, Cholesterol 1 mg, Sodium 528 mg
- Total: 3 hr 25 min
- Prep: 25 min
- Inactive: 3 hr
- 14 ounces jarred or canned Italian tuna in olive oil
- 1/4 cup minced celery
- 2 tablespoons minced yellow onion
- 2 tablespoons minced cornichons
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons good mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sourdough bread, halved and sliced 1/2 inch thick
- Hummus, store-bought or homemade (recipe follows)
- Fresh radishes, sliced
Hummus:
- 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
- 1/3 cup tahini or sesame paste
- 4 teaspoons minced garlic (4 cloves)
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 8 dashes hot sauce, such as Tabasco
- 2 teaspoons kosher salt
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- Drain the oil from the tuna, keeping the oil aside. Place the tuna in a bowl and break it apart with a fork. Stir in the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, mustard, salt, and pepper until well blended. Cover and chill for several hours to let the flavors meld.
- Toast the bread slices and spread each with a layer of hummus. Top with the tuna mixture, garnish with radish slices, and serve right away.
Hummus:
- Put the chickpeas, 2 tablespoons of the reserved liquid, tahini, garlic, lemon juice, hot sauce, and salt into a food processor with the steel blade. Process until the mixture is coarsely pureed. The hummus should be moist and thick; if needed, add more lemon juice or chickpea liquid to reach the desired consistency. Cover and refrigerate for several hours to allow the flavors to blend. Taste and adjust seasonings as needed. Yield: 2 cups.
Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
