Description
Ina Garten’s tuna and hummus sandwiches blend Mediterranean flavors with classic deli charm. Creamy hummus, zesty tuna, and crisp vegetables create a delightful lunch experience that transports you to a sun-drenched coastal café.
Ingredients
Scale
Main Ingredients:
- 14 ounces (397 grams) jarred or canned Italian tuna in olive oil
- Sourdough bread, halved and sliced ½ inch thick
- Hummus, store-bought or homemade (recipe follows)
Vegetable and Herb Ingredients:
- ¼ cup (60 milliliters) minced celery
- 2 tablespoons (30 milliliters) minced yellow onion
- 2 tablespoons (30 milliliters) minced cornichons
- Fresh radishes, sliced
Seasoning and Dressing Ingredients:
- 2 tablespoons (30 milliliters) freshly squeezed lemon juice
- 2 tablespoons (30 milliliters) good mayonnaise
- 1 teaspoon (5 milliliters) Dijon mustard
- ½ teaspoon (2.5 milliliters) kosher salt
- ¼ teaspoon (1.25 milliliters) freshly ground black pepper
Instructions
- Gather all ingredients and equipment, ensuring food processor is clean and ready for use.
- Transfer drained chickpeas into the food processor, carefully measuring each additional component for precise flavor balance.
- Pour tahini, extra virgin olive oil, freshly squeezed lemon juice, minced garlic cloves, and kosher salt directly into the processor bowl.
- Secure processor lid and pulse ingredients initially to break down larger chunks, then process continuously for 2-3 minutes until mixture transforms into a creamy, uniform consistency.
- Gradually introduce cold water (or 15 milliliters at a time) while processing, monitoring texture and smoothness until desired creaminess is achieved.
- Pause processing periodically to scrape down processor sides, ensuring all ingredients integrate evenly without lumps.
- Taste the hummus and make final seasoning adjustments, potentially adding extra salt, lemon juice, or olive oil to enhance overall flavor profile.
- Transfer to a serving dish, using a spatula to create elegant swirls or peaks on the surface for visual appeal.
- Optional: Drizzle additional extra virgin olive oil and sprinkle paprika or chopped parsley on top for garnish before serving.
Notes
- Save and use the tuna oil from the can to boost the salad’s richness and intensify the overall flavor profile.
- Slice radishes paper-thin to introduce a delicate crunch that complements the creamy tuna mixture without overwhelming other ingredients.
- Toast sourdough bread until perfectly golden and crisp, creating a sturdy foundation that supports the hummus and tuna layers.
- Chill the tuna salad for a minimum of 2 hours, allowing flavors to meld and develop a more complex and harmonious taste.
- Select premium Italian tuna packed in olive oil for superior texture and depth, steering clear of dry or water-packed varieties that lack the desired smoothness and richness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich ( 210g)
- Calories: 438 kcal
- Sugar: 3.2 g
- Sodium: 896 mg
- Fat: 16 g
- Saturated Fat: 2.8 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 20 mg