Ina Garten Tuna and Hummus Sandwich is made with Italian tuna, celery, yellow onion, cornichons, lemon juice, mayonnaise, Dijon mustard, kosher salt, black pepper, sourdough bread, hummus, and fresh radishes. This easy Tuna and Hummus Sandwich recipe creates a delicious sandwich that takes about 20 minutes to prepare and can serve up to 4 people.
This Recipe From Barefoot Contessa How Easy Is That? Cookbook.
? Why You’ll Love This Tuna And Hummus Sandwich Recipe:
- Rich Flavor: The mix of good Italian tuna and creamy hummus makes a tasty and rich sandwich.
- Healthy: This recipe uses healthy things like chickpeas, olive oil, and fresh veggies.
- Easy to Make: The recipe steps are simple and easy, so anyone can make it.
- Nice Texture: The crunchy toasted bread, creamy hummus, and soft tuna salad give a great mix of textures.
- Customizable: You can change the recipe by adding your favorite veggies or spices to suit your taste.
Ina Garten Tuna And Hummus Sandwich Ingredients:
For The Tuna Salad:
- 14 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
For The Sandwich:
- Sourdough Bread, Halved And Sliced 1/2 Inch Thick
- Hummus, Store-bought Or Homemade (Recipe Follows)
- Fresh Radishes, Sliced
For The Hummus:
- 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 of Hot Sauce, Such As Tabasco
- 2 Teaspoons Kosher Salt
How To Make Ina Garten Tuna And Hummus Sandwich?
- Prepare Tuna: Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork.
- Mix Ingredients: Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, mustard, salt, and pepper, and mix well.
- Refrigerate Tuna Salad: Cover and refrigerate for a few hours to allow the flavors to develop.
- Toast Bread: Toast the bread and spread each slice with a layer of hummus.
- Add Tuna Salad: Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
- Prepare Hummus: 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.
- Adjust Consistency: The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.
- Refrigerate Hummus: Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings.
Recipe Tips:
- Reserve Tuna Oil: Don’t discard the oil from the tuna can; use 2 tablespoons in the tuna salad. This enhances the taste and texture.
- Mix and Chill: After mixing the tuna salad ingredients, refrigerate for a few hours. This helps the flavors blend well.
- Toast Bread Well: Toast the sourdough bread until it’s golden brown. This adds a nice crunch to the sandwich.
- Adjust Hummus Consistency: If the hummus is too thick, add a bit of the reserved chickpea liquid or more lemon juice to make it smooth and spreadable.
What To Serve With Tuna And Hummus Sandwich?
Tuna and Hummus Sandwich goes well with a green salad, vegetable soup, sweet potato fries, or roasted vegetables. You can also serve it with quinoa salad, pickled veggies, fruit salad, or coleslaw for a healthy meal.
How To Store Leftovers Tuna And Hummus Sandwich?
- Refrigerate: Store the tuna salad and hummus separately in airtight containers in the fridge for up to 3 days. Keep the bread in a sealed bag at room temperature.
- Freeze: It’s not recommended to freeze the tuna salad or hummus.
How To Reheat Leftovers Tuna And Hummus Sandwich?
- In The Oven: Preheat the oven to 350°F (175°C). Place the sandwich on a baking sheet and heat for 10-15 minutes until warm.
- In The Microwave: Wrap the sandwich in a damp paper towel and microwave on medium for 1-2 minutes until heated through.
- On the Stove: Warm the sandwich in a skillet over medium heat for 3-5 minutes on each side until warm.
FAQ’S
Can I Use Regular Canned Tuna Instead Of Italian Tuna In Olive Oil?
Yes, you can use regular canned tuna, but the flavor might be less rich. Adding a bit of extra olive oil can help enhance the flavor.
How Do I Know When The Hummus Is The Right Consistency?
The hummus should be thick and moist. If it’s too thick, add a bit more lemon juice or reserved chickpea liquid to thin it out.
Can I Use A Different Type Of Bread?
Yes, you can use any type of bread you like. Whole grain, ciabatta, or even a baguette can be good alternatives to sourdough.
Why Is My Tuna Salad Too Dry?
If your tuna salad is too dry, you can add a bit more mayonnaise or reserved tuna oil to make it creamier.
How Can I Keep The Bread From Getting Soggy?
Toasting the bread well helps prevent sogginess. Also, spreading a thin layer of hummus on both sides can create a barrier that keeps the bread from soaking up too much moisture.
Ina Garten Tuna And Hummus Sandwich Nutrition Facts
- 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
More Ina Garten Recipes:
- Ina Garten Tuna Tartare
- Ina Garten Steak Sandwich
- Barefoot Contessa Tea Sandwiches
- Ina Garten Reuben Sandwich
Ina Garten Tuna And Hummus Sandwich
Description
Ina Garten Tuna and Hummus Sandwich is made with Italian tuna, celery, yellow onion, cornichons, lemon juice, mayonnaise, Dijon mustard, kosher salt, black pepper, sourdough bread, hummus, and fresh radishes. This easy Tuna and Hummus Sandwich recipe creates a delicious sandwich that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
For The Tuna Salad:
For The Sandwich:
For The Hummus:
Instructions
- Prepare Tuna: Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork.
- Mix Ingredients: Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, mustard, salt, and pepper, and mix well.
- Refrigerate Tuna Salad: Cover and refrigerate for a few hours to allow the flavors to develop.
- Toast Bread: Toast the bread and spread each slice with a layer of hummus.
- Add Tuna Salad: Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
- Prepare Hummus: 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.
- Adjust Consistency: The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.
- Refrigerate Hummus: Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings.
Notes
- Reserve Tuna Oil: Don’t discard the oil from the tuna can; use 2 tablespoons in the tuna salad. This enhances the taste and texture.
- Mix and Chill: After mixing the tuna salad ingredients, refrigerate for a few hours. This helps the flavors blend well.
- Toast Bread Well: Toast the sourdough bread until it’s golden brown. This adds a nice crunch to the sandwich.
- Adjust Hummus Consistency: If the hummus is too thick, add a bit of the reserved chickpea liquid or more lemon juice to make it smooth and spreadable.