Tuna & Hummus Sandwiches

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.

3. Spread each slice of toast with a layer of hummus.  Top with a portion of tuna mixture, and garnish with sliced radishes.  Serve immediately.

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  1. Pingback: Sánduche de atún con Hummus | Fenicia

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