Tuscan Tuna and White Bean Sandwiches
Elevate your sandwich game with these hearty and flavorful Tuscan Tuna and White Bean Sandwiches, a perfect fusion of Mediterranean-inspired ingredients and bold textures. Creamy cannellini beans are lightly mashed and combined with tender, olive oil-packed tuna, zesty lemon juice, and a touch of garlic for a protein-packed filling that's bursting with flavor. Fresh parsley and thinly sliced red onion add vibrant brightness, while baby arugula and juicy tomatoes lend a refreshing crunch. All of this goodness is tucked inside crusty ciabatta rolls, making each bite a satisfying meal. Ready in just 15 minutes and ideal for picnics, meal prep, or a gourmet lunch, these sandwiches are your new go-to for easy, wholesome eating. Perfect keywords: Mediterranean sandwich recipe, tuna and white bean sandwich, easy meal prep sandwiches.
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Recipe Information
Ingredients
- 2 5 oz cans Canned tuna (packed in olive oil)
- 1 15 oz can Cannellini beans (white beans), drained and rinsed
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 clove Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Red onion, thinly sliced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Ciabatta rolls (or any crusty sandwich bread)
- 2 cups Baby arugula
- 2 medium Tomatoes, sliced
Instructions
Drain the canned tuna and add it to a medium mixing bowl. Flake the tuna with a fork.
Add the drained and rinsed cannellini beans to the bowl with the tuna. Using a fork, lightly mash about half of the beans while leaving the rest whole for texture.
Drizzle in the olive oil and lemon juice, and stir to combine.
Add the minced garlic, chopped parsley, red onion, salt, and black pepper to the mixture. Stir everything together until well combined. Taste and adjust seasoning if needed.
Slice the ciabatta rolls in half horizontally. If desired, lightly toast the bread for added texture.
Layer the bottom half of each ciabatta roll with baby arugula leaves and tomato slices.
Spoon the tuna and white bean mixture generously onto the arugula and tomatoes, spreading it out evenly.
Place the top half of the ciabatta roll on each sandwich and gently press down.
Serve immediately, or wrap in parchment paper and refrigerate for up to 24 hours for a make-ahead meal.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4473 mg | 194% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 16.5 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 461 mg | 35% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3282 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
