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Summery White Bean Tuna Sandwich

Summery White Bean Tuna Sandwich

Entrees
Course
Difficulty
Easy
Pulse Type
Beans
Specialty Diet
Gluten-free
Occasion
Sandwiches and Wraps
Nutrition
300 calories or less
Cook Time
10 minutes

Ingredients

Servings:

White Bean ‘Tuna’ Salad

  • lemon juice juice of 1/2 a lemon
  • 1/4 medium onion red; chopped
  • 1/2 cup white beans dried (cannellini, navy, baby lima, etc.); soaked overnight in purified water and cooked
  • 1/2 cup cucumber English; chopped
  • 1/3 cup pickles chopped
  • 1/3 cup olives chopped
  • 1/3 cup sunflower seeds toasted
  • 1/3 cup dill and/or parsley; chopped
  • 1 tbsp capers
  • 1 tbsp nutritional yeast
  • pepper black; freshly ground
  • handful basil fresh (optional)
  • 1/2 tsp garlic powder (optional)
  • 1/4 cup mayonnaise or more to taste – recipe follows
  • salt sea; if needed

Mayo’

  • 1 tbsp mustard Dijon
  • 1 tbsp miso paste sweet
  • 1 tbsp sunflower butter or any nut/seed butter
  • 1 tsp sriracha
  • lemon juice juice of 1 lemon or more if needed

Sandwich Add-Ins

  • cabbage red; shredded
  • tomato slices
  • basil more whole leaves
  • sprouts or microgreens

Instructions

White Bean ‘Tuna’ Salad

  1. Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients.
  2. Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread (use gluten free if desired), with red cabbage, tomato, more basil, sprouts/microgreens, or any other favorite sandwich add-ins.

Mayo’

  1. Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency.