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
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
10 long slices country-style Italian bread
rocket or baby spinach leaves
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.