by Jennifer Burns, Dan’s Market
FOR BEANS
- 1 (14- to 15-oz) can cannellini beans, rinsed and drained
- 2 garlic cloves, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped
- Salt and Pepper, to taste
FOR TUNA SALAD
- 2 (6-oz) cans Italian tuna in oil, drained
- 2 tablespoons parsley, chopped
- 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 lemon juice
- Salt and Pepper, to taste
FOR SANDWICHES
- 4 croissant rolls
- 1 tomato, sliced
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper. Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined. Spoon one fourth of bean mixture, one fourth of tuna salad and some tomato slices inside each croissant roll.
