Tuna, White Bean, and Tomato Sandwiches
Tuna, white bean, and tomato sandwiches are a quick Mediterranean appetizer in the style of Italian bruschetta. Crisp toasted country bread is rubbed with a fragrant dressing of tomato sauce, garlic, olive oil, and lemon, then topped with a hearty mash of tuna and beans. The pairing of tuna and white beans is a classic Italian combination (tonno e fagioli), known for its simplicity and rich, protein-packed flavor.
This is a five-minute appetizer: everything rests on good-quality canned goods and good bread, so it asks for no special kitchen skills. Fresh cilantro adds a grassy, citrusy note that lifts the hearty base.
What to Know
Use tuna packed in water rather than oil, or the appetizer turns out too greasy; drain off the excess liquid. The bread should be dense, with a coarse crumb (ciabatta, country loaf, or sourdough) so it can stand up to the moist topping without going soggy. Not everyone loves cilantro; it’s easily swapped for parsley or basil. If you don’t have beans in tomato sauce, use plain canned white beans and add a spoonful of tomato paste to the dressing.
Serve the sandwiches right after assembling, while the bread is crisp; the topping soaks in fast. As a light lunch, round them out with a green salad.
Part of Italian cuisine — 24 more recipes in the section.
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Ingredients
Instructions
Toast the bread in a dry skillet on both sides, about 2 minutes per side, or make it in a toaster.
Press the garlic through a press. Drain the sauce from the can and tip the beans into a colander. Mix the sauce with the oil, garlic, chopped herbs, and lemon juice. Season with salt. Slice the tomatoes into thin rounds.
Mash the tuna with a fork and mix it with the beans.
Rub the bread with the prepared mixture, top each piece with 2 tomato rounds, and spoon the tuna-and-bean mixture over them. Garnish with cilantro leaves. Serve immediately.
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