Tuscan Tuna on Focaccia
Instructions:
- This filling also tastes great served in pita pockets. Be sure to rinse the cannellini beans—it removes some of the sodium.
- 1 can (16 to 19 ounces) white kidney beans (cannellini), rinsed and drained
- 1â„2 cup chopped fresh basil leaves
- 3 tablespoons capers, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1â„2 teaspoon salt
- 1â„4 teaspoon ground black pepper
- 1 can (6 ounces) tuna packed in water, drained
- 1 bunch watercress, trimmed
- 1 round or square (8-inch) focaccia bread, cut horizontally in half
- 2 ripe tomatoes, thinly sliced
- In large bowl, mash 1 cup kidney beans. Stir in basil, capers, lemon juice, olive oil, salt, and pepper. Add tuna, watercress, and remaining beans; toss well.
- Spoon tuna mixture on the bottom half of focaccia; top with tomato slices. Replace top of focaccia.