Ina Garten Tuna and Hummus Sandwich Recipe
Are you tired of the same old boring lunch every single day? This Ina Garten Tuna and Hummus Sandwich Recipe will change your life. It is fresh, creamy and packed with amazing Mediterranean flavors.
Ingredients
- 2 cans 5 oz each high-quality white tuna in oil, drained
- 1/2 cup plain hummus store-bought or homemade
- 2 tablespoons good mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup celery finely diced
- 2 tablespoons red onion minced
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 thick slices of sourdough or multi-grain bread
- 1 cup fresh baby arugula or lettuce leaves
- 4 thin slices of ripe tomato
Instructions
Drain the Tuna
- Open the cans of tuna and drain the excess oil or water completely. Place the dry tuna chunks into your medium mixing bowl.
Mash the Tuna
- Use a fork to break the tuna into smaller pieces. You want it to be flaky but not completely mushy. This creates a great texture for the sandwich.
Add the Creamy Base
- Add the hummus, mayonnaise, and fresh lemon juice to the bowl. Stir everything together until the tuna is well-coated and looks creamy and smooth.
Mix in the Crunch
- Stir in the diced celery and minced red onions. These ingredients add a wonderful crunch that balances the creaminess of the hummus and tuna.
Season the Filling
- Add the fresh parsley, salt and black pepper to the mixture. Give it one final stir to make sure the seasonings are distributed evenly throughout.
Prepare the Bread
- Lay your bread slices on a clean cutting board. If you like a little crunch, you can lightly toast the bread beforehand.
Assemble the Layers
- Spread a thick layer of the tuna and hummus mixture onto two bread slices. Make sure to spread it all the way to the edges.
Add the Fresh Greens
- Top the tuna mixture with fresh arugula and tomato slices. The peppery taste of arugula goes perfectly with the savory tuna and hummus.
Close and Cut
- Place the remaining bread slices on top to close the sandwiches. Use a sharp knife to cut them in half diagonally for a beautiful presentation.
Notes
- Fridge storage: Store the tuna and hummus filling in a container for up to 2 days.
- Bread tip: Do not assemble the sandwich until you are ready to eat to avoid sogginess.
- No freezing: This recipe does not freeze well due to the mayonnaise and fresh vegetables.
- Refreshing: If the mixture dries out in the fridge, add a tiny splash of lemon juice.
- Portioning: Make only what you need so the ingredients stay as fresh as possible.