Name: Tuscan Tuna-and-Bean Sandwiches
Cook time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 1 (14- to 15-oz) can cannellini beans, rinsed and drained; 2 garlic cloves, finely chopped; 1 tablespoon fresh lemon juice; 2 tablespoons olive oil; 2 tablespoons chopped fresh flat-leaf parsley or basil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 (6-oz) cans Italian tuna in oil, drained; 2 tablespoons finely chopped fresh basil or flat-leaf parsley; 1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped; 1 celery rib, finely chopped; 2 tablespoons finely chopped red onion; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls; 1 cup loosely packed trimmed watercress sprigs