Tuscan White Bean and Tuna Sandwiches

2 Reviews

Prep: 15 min
Ready In: 15 min

“Hold the mayo on these tuna sandwiches! Instead, use an oil and vinegar combo to flavor a tasty spread made with tuna, beans and just a little onion.” - by Campbell's Kitchen

Ingredients

1 1/2 tablespoons olive oil
3 tablespoons red wine vinegar
1 (15 ounce) can small white beans, rinsed and drained
1 (6 ounce) can solid white albacore tuna packed in water, drained
1/3 cup finely chopped red onion
4 Pepperidge Farm® Plain Ciabatta Rolls, split and toasted
2 cups packed fresh baby spinach

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Metric US

Original recipe yields 4 sandwiches

Directions

Beat the oil and vinegar in a small bowl with a fork or whisk.
Coarsely mash the beans and tuna in a medium bowl with a fork. Stir in the onion and half the vinegar mixture.
Brush the rolls with the remaining vinegar mixture. Divide the spinach among the bottom roll halves. Top with the tuna mixture and the remaining roll halves.

Nutrition

Amount Per Serving (4 total)

Calories
320 cal
16%

Fat
16.8 g
26%

Carbs
46.2 g
15%

Based on a 2,000 calorie diet

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Reviews (2)

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dfl26

Jan. 21, 2012

"Pretty bland..." See more"

alanashleywoods

Jan. 19, 2012

"This was all right. It definately needed more flavor... I did use black beans instead of the white beans (thats all I had). I would scale the red wine vinegar back to 2 tbsp and I also added cheese :)..." See more Thanks for the recipe!!"

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