Open Faced Tuna Tea Sandwiches with White Bean Spread

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

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag