I have to admit that this combination seemed a little strange to me at first, but the results were excellent! Definitely a dish I would make again. My husband and I ate this for dinner with a side salad, but these little sandwiches would make a great lunch, and even a nice addition to a summer picnic because they would be easy to assemble on site. My sister got me Ina Garten‘s How Easy is That? cookbook for my birthday, and I’ve been making a ton of recipes from there ever since! As with many recipes I adapt, I chose to lighten this one up a bit. Though I am BIG fan of Ina’s, she is the kind of gal that uses real butter and full fat cream all of the time. Since I try to make my weeknight meals on the healthier side, I had to make a few adjustments to this recipe. Still delicious!
Tuna and Hummus Sandwiches, adapted from How Easy is That? by Ina Garten
14 oz canned tuna in water
1/4 cup minced celery
2 Tbsp minced cornichons
2 Tbsp fresh squeezed lemon juice
2 Tbsp good mayonnaise (I used a reduced-fat mayo)
1 tsp Dijon mustard 2 Tbsp olive oil
1/2 tsp Kosher salt
1/4 tsp fresh ground black pepper
Fresh radishes, sliced
Sourdough bread, halved and sliced 1/2 inch thick Hummus (you can find my earlier post for homemade hummus here, but the store-bought variety will work just fine)
1. Drain water from tuna. Place tuna in a mixing bowl and flake with a fork. Add the cornichons, celery, lemon juice, mayo, 2 Tbsp olive oil, mustard, salt and pepper; mix well. Cover and refrigerate for a few hours to allow flavors to develop.
2. Toast bread slices, allow to cool.