Name: Open-Faced Tuna Tea Sandwiches with White Bean Spread
Cuisine: International
Ingredients: One 15-ounce can cannellini beans, rinsed and drained; 4 ounces mascarpone, room temperature; 1 teaspoon kosher salt; 1 tablespoon grated lemon zest (2 small lemons); 1 tablespoon extra-virgin olive oil; 2 tablespoons freshly squeezed lemon juice (2 small lemons); One 6.7-ounce jar tuna packed in olive oil, drained and flaked; 2 ribs celery with leaves, finely chopped; 3 tablespoons finely chopped fennel or 1 teaspoon fennel seed; 2 tablespoons finely chopped fennel fronds; 2 tablespoons finely chopped sun-dried tomatoes; 1 tablespoon capers, drained and rinsed; 1 tablespoon chopped fresh parsley; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 tablespoon fresh lemon juice (1 small lemon); 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 English muffins, halved, lightly toasted; 1/4 cup baby arugula

Ingredients

One 15-ounce can cannellini beans, rinsed and drained

4 ounces mascarpone, room temperature

1 teaspoon kosher salt

1 tablespoon grated lemon zest (2 small lemons)

1 tablespoon extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice (2 small lemons)

One 6.7-ounce jar tuna packed in olive oil, drained and flaked

2 ribs celery with leaves, finely chopped

3 tablespoons finely chopped fennel or 1 teaspoon fennel seed

Open-Faced Tuna Tea Sandwiches with White Bean Spread

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