recipes barefoot contessa

Tuna & Hummus Sandwiches (Makes 6 sandwiches)

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Photo: Quentin Bacon

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
Fresh radishes, sliced

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, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.

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.