Easy Lemon Pepper Tuna and White Bean Sandwiches
A no-cook, easy-to-make lunch featuring bright lemon pepper tuna mixed with creamy white beans, served on crusty bread with fresh greens for a satisfying and flavorful sandwich.
Ingredients
Check ingredients as you go.
- Main Mixture
- Assembly
Let’s make it
Main Mixture
In a medium bowl, mash the drained tuna with the rinsed white beans using a fork until combined but still chunky.
Main Mixture
Add lemon pepper seasoning, fresh lemon juice, olive oil, and minced garlic (if using) to the bowl. Stir to mix well.
Main Mixture
Fold in finely chopped red onion and fresh parsley if desired. Season the mixture with salt and freshly ground black pepper to taste.
Assembly
Toast the bread slices lightly if desired to add a slight crunch. Then, layer each slice with a generous portion of the tuna and white bean mixture.
Assembly
Top the sandwiches with mixed salad greens and then finish with the remaining bread slices. Serve immediately and enjoy your fresh, no-cook lunch!
Tips & notes
For a creamier texture, mash the white beans more thoroughly before mixing with tuna. Adding finely chopped celery or capers can give extra crunch and flavor. Use fresh lemon juice rather than bottled for best taste.
Saving it for later
Store leftover tuna and white bean mixture in an airtight container in the refrigerator for up to 2 days. Keep bread separate to avoid sogginess. Assemble sandwiches fresh before eating.
Reheating
This sandwich is best served cold or at room temperature. No reheating needed.
