Mediterranean Tuna Tartines with Pesto Cannellini Beans and Fresh Arugula

A modern, upscale twist on the traditional tuna sandwich — easy, flavorful and delicious.

Serves 4Ingredients: 2 cans (4.5 oz. each) Bella Portofino, Solid Albacore Tuna in Extra Virgin Olive Oil, chunked 1 peeled medium garlic clove 1 oz. fresh basil leaves 2 Tbsp. extra virgin olive oil 1 can (15 oz.) drained and rinsed cannellini beans 2 cups baby arugula ¼ small red onion, thinly shaved Juice of ½ lemon Kosher salt Freshly ground black pepper 4 medium (¾-inch thick) slices of fresh sourdough bread, toasted until dark golden-brownInstructions: In a mini food processor, combine the garlic clove, fresh basil leaves and extra virgin olive oil. Pulse until mostly smooth, scraping down the side of the bowl with a spatula to ensure that the ingredients are incorporated evenly. In a medium bowl, toss the pesto with the cannellini. Season to taste with salt and pepper, and set aside. In a separate medium bowl, combine the arugula, shaved red onion and freshly squeezed lemon juice. Toss gently with your hands until lightly dressed (adding additional lemon juice, if necessary), and season with salt and pepper. Spoon the pesto cannellini beans onto the toasted sourdough slices, add tuna pieces and top with the arugula mixture. Serve immediately.
Mediterranean Tuna Tartines with Pesto Cannellini Beans and Fresh Arugula | Bella Portofino
Laura Davidson's

Mediterranean Tuna Tartines with Pesto Cannellini Beans and Fresh Arugula

SERVINGS: 4 | PREP TIME: 15 minutes | COOK TIME: 0 minutes

A modern, upscale twist on the traditional tuna sandwich — easy, flavorful and delicious.

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Ingredients:

  • 2 cans (4.5 oz. each) Bella Portofino, Solid Albacore Tuna in Extra Virgin Olive Oil, chunked
  • 1 peeled medium garlic clove
  • 1 oz. fresh basil leaves
  • 2 Tbsp. extra virgin olive oil
  • 1 can (15 oz.) drained and rinsed cannellini beans
  • 2 cups baby arugula
  • ¼ small red onion, thinly shaved
  • Juice of ½ lemon
  • Kosher salt
  • Freshly ground black pepper
  • 4 medium (¾-inch thick) slices of fresh sourdough bread, toasted until dark golden-brown

Directions:

  1. In a mini food processor, combine the garlic clove, fresh basil leaves and extra virgin olive oil. Pulse until mostly smooth, scraping down the side of the bowl with a spatula to ensure that the ingredients are incorporated evenly. In a medium bowl, toss the pesto with the cannellini. Season to taste with salt and pepper, and set aside.
  2. In a separate medium bowl, combine the arugula, shaved red onion and freshly squeezed lemon juice. Toss gently with your hands until lightly dressed (adding additional lemon juice, if necessary), and season with salt and pepper.
  3. Spoon the pesto cannellini beans onto the toasted sourdough slices, add tuna pieces and top with the arugula mixture. Serve immediately.

Nutrition Facts

Nutrition Facts
Mediterranean Tuna Tartines with Pesto Cannellini Beans and Fresh Arugula

Serving Size: 1 open faced sandwich (313g)

Servings: 4

Nutritional InfoAmount/Serving% DV*
Calories610
Total Fat14g18%
Saturated Fat2.5g13%
Trans Fat0g
Cholesterol25mg8%
Sodium1160mg50%
Total Carbohydrate84g31%
Dietary Fiber0g0%
Total Sugars8g
Includes 0g Added Sugars0%
Protein39g
Vitamin D16mcg80%
Calcium157mg10%
Iron7mg40%
Potassium427mg10%