Ina Garten Tuna And Hummus Sandwich recipe features Italian tuna, celery, onion, cornichons, lemon juice, mayonnaise, Dijon mustard, salt, and pepper this recipe takes 180 minutes to prepare and serves 4.
More Ina Garten Recipe:
- Ina Garten Salmon With Melting Tomatoes
- Ina Garten Scalloped Tomatoes
- Ina Garten Shrimp And Swordfish Curry
🧡 Why You’ll Love This Tuna And Hummus Sandwich Recipe:
- Flavorful Combination: The blend of Italian tuna with tangy cornichons, zesty lemon juice, and creamy hummus creates a deliciously balanced taste experience.
- Quick Preparation: Ready in just 20 minutes, it’s perfect for a speedy lunch or dinner without compromising on taste or freshness.
- Healthy Ingredients: Packed with protein from tuna and chickpeas, and low in saturated fats, it’s a nutritious choice for a satisfying meal.
- Versatile and Customizable: Easily adjust ingredients like adding more veggies or adjusting seasoning to suit personal preferences, making it adaptable for various tastes and dietary needs.
❓ What Is Ina Garten Tuna And Hummus Sandwich Recipe?
Ina Garten’s Tuna and Hummus Sandwich is a savory delight made with Italian tuna, celery, onion, cornichons, lemon juice, mayonnaise, Dijon mustard, salt, and pepper this sandwich offers a creamy and tangy texture from the hummus and a refreshing taste enhanced by the lemony tuna mixture.
🍞 Ina Garten Tuna And Hummus Sandwich 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
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 hot sauce, such as Tabasco
- 2 teaspoons kosher salt
🥪 How To Make Ina Garten Tuna And Hummus Sandwich?
- Take the oil out of the tuna and set it aside. Put the tuna in a bowl and use a fork to break it up. Mix well after adding the mustard, salt, pepper, lemon juice, mayonnaise, 2 tablespoons of the oil you saved, the celery, onion, cornichons, and lemon juice. Put the dish in the fridge for a few hours with the lid on to let the flavors develop.
- Toast the bread and put some hummus on top of each slice. Put some tuna salad on each piece of bread, then add some radish slices on top. Serve right away.
- To make hummus, put the chickpeas, tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade. Pulse until the mixture is roughly pureed. The hummus should be thick and smooth. If it’s too thick, add more lemon juice or the chickpea liquid you set aside. Put the dish in the fridge with the lid on for a few hours so the tastes can mix. Add spices by taste.
💭 Recipe Tips:
- Use high-quality Italian tuna packed in olive oil for richer flavor.
- Adjust lemon juice and mustard carefully to balance acidity.
- Ensure the hummus is spread evenly to prevent the sandwich from becoming soggy.
- Opt for crusty sourdough bread to hold the fillings without getting too soft.
- Experiment with adding a dash of hot sauce for a spicy kick if desired.
🥗 What To Serve With Tuna And Hummus Sandwich?
Serve a Tuna and Hummus Sandwich with a side of Cannellini Bean Salad or Chickpea Salad pair it with Guacamole and Caviar Dip, and enjoy with a chilled sparkling water or iced tea.
🎚 How To Store Leftovers Tuna And Hummus Sandwich?
- In The Fridge. To store leftovers tuna and hummus sandwich wrap tightly in plastic wrap or place in an airtight container refrigerate for up to 2 days.
- In The Freezer. To freeze leftovers tuna and hummus sandwich ensure it’s fully cooled wrap tightly in plastic wrap and then in foil to prevent freezer burn freeze for up to 3 months.
🥵 How To Reheat Leftovers Tuna And Hummus Sandwich?
- In The Microwave: Wrap leftovers tuna and hummus sandwich in a damp paper towel and heat in 20-second intervals until warm.
- In The Oven: Placeleftovers tuna and hummus sandwich in a preheated oven at 350°F (175°C) for about 10 minutes wrapped in foil.
FAQ’S
How Do You Prevent A Tuna And Hummus Sandwich From Becoming Soggy?
To prevent a tuna and hummus sandwich from becoming soggy, spread a thin layer of hummus on the bread first, followed by the tuna mixture. This creates a barrier that helps maintain the bread’s texture.
What Type Of Bread Is Best For A Tuna And Hummus Sandwich?
The best type of bread for a tuna and hummus sandwich is crusty sourdough or whole grain bread. These varieties hold up well to the moisture from the filling without becoming too soggy.
Can You Substitute Canned Tuna With Fresh Tuna In This Sandwich?
Yes, you can substitute canned tuna with fresh tuna in this sandwich simply cook the fresh tuna thoroughly and break it into flakes before mixing with the other ingredients as you would with canned tuna.
Can You Add Cheese To A Tuna And Hummus Sandwich?
Adding cheese to a tuna and hummus sandwich is a matter of personal preference soft cheeses like feta or creamy cheeses like havarti can complement the flavors, but they may alter the traditional taste profile of the sandwich. Adjust quantities to taste for a satisfying combination.
More Ina Garten Recipe:
Ina Garten Tuna And Hummus Sandwich Nutrition Facts
Amount Per Serving
- 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
Ina Garten Tuna And Hummus Sandwich
Description
Ina Garten Tuna And Hummus Sandwich recipe features Italian tuna, celery, onion, cornichons, lemon juice, mayonnaise, Dijon mustard, salt, and pepper this recipe takes 180 minutes to prepare and serves 4.
Ingredients
Hummus:
Instructions
- Take the oil out of the tuna and set it aside. Put the tuna in a bowl and use a fork to break it up. Mix well after adding the mustard, salt, pepper, lemon juice, mayonnaise, 2 tablespoons of the oil you saved, the celery, onion, cornichons, and lemon juice. Put the dish in the fridge for a few hours with the lid on to let the flavors develop.
- Toast the bread and put some hummus on top of each slice. Put some tuna salad on each piece of bread, then add some radish slices on top. Serve right away.
- To make hummus, put the chickpeas, tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade. Pulse until the mixture is roughly pureed. The hummus should be thick and smooth. If it’s too thick, add more lemon juice or the chickpea liquid you set aside. Put the dish in the fridge with the lid on for a few hours so the tastes can mix. Add spices by taste.
Notes
- Use high-quality Italian tuna packed in olive oil for richer flavor.
- Adjust lemon juice and mustard carefully to balance acidity.
- Ensure the hummus is spread evenly to prevent the sandwich from becoming soggy.
- Opt for crusty sourdough bread to hold the fillings without getting too soft.
- Experiment with adding a dash of hot sauce for a spicy kick if desired.