Tuna and Hummus Sandwiches

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Tuna and Hummus Sandwiches

Makes 6 sandwiches:

14 ounces jarred or canned Italian tuna in olive oil

¼ cup minced celery

2 tablespoons minced yellow onion

2 tablespoons minced cornichons

2 tablespoons freshly squeezed lemon juice

2 tablespoons good mayonnaise

1 teaspoon Dijon mustard

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Sourdough bread, halved and sliced ½-inch thick

Hummus, store-bought or homemade (recipe below)

Fresh radishes, sliced

1. Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.

2. Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish and serve immediately.

Recipe from “Barefoot Contessa, How Easy Is That?” (Clarkson Potter,2010)

Hummus

Makes 2 cups

2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)

1/3 cup tahini or sesame paste

4 teaspoons minced garlic (4 cloves)

6 tablespoons freshly squeezed lemon juice (3 lemons)

8 dashes hot sauce, such as Tabasco

2 teaspoons kosher salt

Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings.

Recipe from “Barefoot Contessa, How Easy Is That?” (Clarkson Potter,2010)

To avoid getting bored with tuna sandwiches, try pairing tuna salad with hummus. The hummus adds an interesting flavor, but it also makes the sandwich more filling.