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Snack recipe · from the recipe book

Lemony Tuna and White Bean Sandwiches

Bright, briny tuna and creamy white beans with crunchy celery and red onion, piled with crisp romaine and juicy tomato on hearty whole-wheat bread.

Lemony Tuna and White Bean Sandwiches

Ingredients

  • 10 oz280 gLight tuna, canned in water, drainedflaked
  • 1 cup177 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1½ stalks60 gCeleryfinely diced
  • ¼ cup chopped40 gRed onionfinely diced
  • 1 tbsp10 gCaperschopped
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 2 tbsp30 gLemon juice
  • 1 tbsp15 gOlive oil
  • ½ tsp1 gBlack pepper
  • 1¼ cups chopped60 gRomaine lettuceleaves separated
  • ¾ cup chopped150 gTomatoesthinly sliced
  • 8 slices256 gWhole-wheat bread8 slices, or use 4 split whole-wheat rolls

Steps

  1. Prep first: dice the celery and red onion, chop the capers and parsley, separate the romaine leaves and slice the tomato.
  2. In a bowl, lightly crush the great northern beans with a fork, leaving some whole.
  3. Add the tuna, celery, red onion, capers and parsley to the beans.
  4. Drizzle in the lemon juice and olive oil, season with the black pepper and fold gently until just combined.
  5. Lay out the bread (or open the rolls) and top 4 slices with the romaine, using a quarter on each.
  6. Spoon a quarter of the tuna and bean filling over the romaine on each sandwich.
  7. Layer a quarter of the tomato slices on each, close with the remaining 4 slices of bread, cut in half and serve cold.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Fish, Gluten. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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