| Level: | Easy |
| Total: | 3 hr 25 min |
| Prep: | 25 min |
| Inactive: | 3 hr |
| Yield: | 6 sandwiches |
Ingredients
- 14 ounces jarred or canned Italian tuna in olive oil14 ounces jarred or canned Italian tuna in olive oil
- 1/4 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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sourdough bread, halved and sliced 1/2 inch thick
- Hummus, store-bought or homemade (recipe follows)
- Fresh radishes, sliced
- 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
- 1/3 cup tahini or sesame paste
- 4 teaspoons minced garlic (4 cloves)
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 8 dashes hot sauce, such as Tabasco
- 2 teaspoons kosher salt
Instructions
- 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.
- Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 227 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 1 mg |
| Sodium | 528 mg |
Reviews
My favorite hummus recipe !!!! So good! The tuna salad was also delicious!!!! I made some of my sour dough bread for this ! Yum!!! So delicious and simple!!!!!
A really good and fresh take on tuna sandwiches
Another amazing recipe from Ina.
I add chopped radishes to the tuna mixture. Too much salt in the hummus, so I cut it down. Nice fresh taste. I couldn’t find Italian tuna, so I used tuna in oil and drained off the oil. Delicious.
I did not know quite what to expect from this combo, but it was delicious! I omitted the radishes, but that was all. Made these sandwiches for a road trip and they held up very well in the cooler. We could hardly wait until the next serving the next day. Holds up well and is a real unexpected treat! Enjoy!
Absolutely delicious! Be sure to measure the lemon juice in the hummus. I got the 6 tablespoons from two lemons and another lemon would have been too much. What a great combo!
I love this recipe and have been making it for several years and love to share it with friends for lunch! I do reduce the salt however. Great flavor combination and so easy to make.
Love this recipe – the tuna is so delicious with the hummus. The first time I made it, I followed the recipe exactly but two teaspoons of salt in the hummus was too much and I love salt. My other note is to measure out the six tablespoons of lemon juice – some lemons have considerably more juice and I used three lemons the first time and it was too lemony – and I love lemons too! This is my go-to hummus recipe…to kick up the heat some times I add jalapeño…ENJOY!
Your hummus recipe is the best! What a wonderful idea to top it with tuna. This was so delicious that I even had it for breakfast one morning.
As odd as it sounded together I tried this recipe and was very pleasantly surprised. So surprised that I made another batch and am taking it to my co-workers who are renowned for being picky. Can’t wait to get their reactions.