After spending a week on the beach in Cancun (with endless guacamole and frozen margaritas)…
…it’s time for some lighter meals! This is one of my favorite lunches/dinners to make when I have guests in town because I can make the tuna salad ahead of time and then quickly assemble the sandwiches when it’s time to eat. I also love that this recipe only has 2 tablespoons of mayo in it. Instead of a bunch of mayo, this recipe has lemon juice, olive oil, and hummus.
You can make the tuna salad ahead of time and even slice the radishes. Then, when it’s time to eat, toast the bread, spread some hummus, layer with tuna salad, and top with sliced radishes. It’s so refreshing and delicious!!
Source: Ina Garten’s book “How Easy Is That?”
Tuna and Hummus Sandwiches
- 14 ounces jarred or canned Italian tuna in olive oil (I just used normal canned tuna)
- 1/4 cup minced celery
- 2 tablespoons minced yellow onion
- 2 tablespoons minced cornichons (little pickles, I buy at Trader Joe’s)
- 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
- Fresh radishes, sliced
Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil*, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
*I used olive oil instead because I used canned tuna in water.