Tuna, Avocado and White Bean Sandwiches

, from Issue #28. September, 2015
Photography by Nick Tresidder.
    Tuna, Avocado and White Bean Sandwiches

    Combine staples from your pantry with a few ingredients from the deli, and you have the makings of these great tasting sandwiches

    INGREDIENTS

    White beans
    1 x 400 gram tin cooked cannellini beans
    ½ an avocado, peeled and diced
    2 tablespoons mayonnaise
    1 clove garlic, crushed
    finely grated zest 1 lemon
    sea salt and freshly ground pepper

    Tuna
    1 x 200 gram tin tuna in oil, drained
    ½ roasted red capsicum, diced
    1 spring onion, finely sliced
    1 tender stick of celery, finely sliced
    1 large gherkin, finely chopped
    1 tablespoon capers, well drained
    2 tablespoons chopped basil

    To assemble
    10 long slices country-style Italian bread
    soft butter
    rocket or baby spinach leaves

    METHOD

    White beans: Drain the beans and rinse them well under cold water. Dry on kitchen towels, then place in a shallow dish and crush with a fork. Stir in the remaining ingredients and season.

    Tuna: Flake the tuna into a bowl and combine with the remaining ingredients. Season.

    To assemble: Butter one side of each slice of bread and spread each piece with the white bean mixture. Top 5 of the slices with tuna and a layer of rocket leaves. Place the remaining bread, white bean side down, on top. Cut in half on the diagonal before serving. Makes 10 sandwiches.

    Roasted red capsicums are available from the deli section or in jars from supermarkets.

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