One of the special people in my life HATES mayo! I know…it’s so good, especially in a tuna sandwich. But what can I say….to each his own! So this got me thinking, how can you enjoy a tuna sandwich without the mayo? Well let me tell you, not only can you enjoy a mayoless tuna sandwich, but this version may be the best I’ve ever tasted.

Ingredients for 4:

·         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 tablespoon black pepper

FOR TUNA SALAD
·         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

FOR SANDWICHES
·         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

PREPARE BEANS
·         Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.

MAKE TUNA
·         Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

ASSEMBLE SANDWICHES
Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.