Laura Davidson'S

Mediterranean Tuna Tartines with Pesto Cannellini Beans and Fresh Arugula

SERVINGS: 4 | PREP TIME: 15 minutes | COOK TIME: 0 minutes

A modern, upscale twist on the traditional tuna sandwich — easy, flavorful and delicious.



  • 2 cans (4.5 oz. each) Portofino Solid Albacore Tuna in Extra Virgin Olive Oil
  • 1 peeled medium garlic clove
  • 1 oz. fresh basil leaves
  • 2 Tbsp. extra virgin olive oil
  • 1 can (15 oz.) drained and rinsed cannellini beans
  • 2 cups baby arugula
  • ¼ small red onion, thinly shaved
  • Juice of ½ lemon
  • Kosher salt
  • Freshly ground black pepper
  • 4 medium (¾-inch thick) slices of fresh sourdough bread, toasted until dark golden-brown


  1. In a mini food processor, combine the garlic clove, fresh basil leaves and extra virgin olive oil. Pulse until mostly smooth, scraping down the side of the bowl with a spatula to ensure that the ingredients are incorporated evenly. In a medium bowl, toss the pesto with the cannellini. Season to taste with salt and pepper, and set aside.
  2. In a separate medium bowl, combine the arugula, shaved red onion and freshly squeezed lemon juice. Toss gently with your hands until lightly dressed (adding additional lemon juice, if necessary), and season with salt and pepper.
  3. Spoon the pesto cannellini beans onto the toasted sourdough slices, add tuna pieces and top with the arugula mixture. Serve immediately.

Nutrition Facts

Nutrition Facts
Mediterranean Tuna Tartines with Pesto Cannellini Beans and Fresh Arugula

Serving Size: 1 open faced sandwich (313g)

Servings: 4

Nutritional Info Amount/Serving % DV*
Calories 610
Total Fat 14g 18%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 1160mg 50%
Total Carbohydrate 84g 31%
Dietary Fiber 0g 0%
Total Sugars 8g
Includes 0g Added Sugars 0%
Protein 39g
Vitamin D 16mcg 80%
Calcium 157mg 10%
Iron 7mg 40%
Potassium 427mg 10%