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Tuscan Tuna Salad Sandwiches

Tuna and cannellini beans are a popular combination in Italy. Tossed with a piquant dressing, they make a great sandwich filling.
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Ingredients

  • 1 Can 15 To 19 Ounces White Kidney Beans (Cannellini), Rinsed And Drained
  • ½ Cup Chopped Fresh Basil
  • 3 Tablespoons Capers Drained And Chopped
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Salt
  • ½ Teaspoon Coarsely Ground Black Pepper
  • 1 Can 6 Ounces Tuna Packed In Water, Drained And Flaked
  • 1 Bunch 4 Ounces Watercress, Tough Stems Trimmed And Sprigs Cut In Half
  • 4 6- To 7-Inch Whole-Wheat Pita Breads
  • 2 Ripe Medium Tomatoes 6 To 8 Ounces Each, Thinly Sliced

Instructions

  • In large bowl, mash 1 cup beans.
  • Stir in basil, capers, lemon juice, oil, salt, and pepper until well blended.
  • Add tuna, watercress, and remaining beans; toss to mix.
  • Cut pita breads in half.
  • Spoon tuna mixture onto pita halves; top with tomato slices.
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Course; Fish / Sandwiches
Cuisine; European / Italian