Tuna and Hummus Sandwiches

• 14 ounces jarred or canned Italian tuna in olive oil14 ounces jarred or canned Italian tuna in olive oiloil
• 1/4 cup minced celerycelery
• 2 tablespoons minced yellow oniononion
• 2 tablespoons minced cornichons
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons good mayonnaisemayonnaise
• 1 teaspoon Dijon mustarddijon-mustard
• 1/2 teaspoon kosher saltsalt
• 1/4 teaspoon freshly ground black pepperpepper
• Sourdough bread, halved and sliced 1/2 inch thicksourdough-bread
• Hummus, store-bought or homemade (recipe follows)hummus
• Fresh radishes, slicedradish
• 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)canned-chickpea
• 1/3 cup tahini or sesame pastetahini
• 4 teaspoons minced garlic (4 cloves)garlic
• 6 tablespoons freshly squeezed lemon juice (3 lemons)
• 8 dashes hot sauce, such as Tabascohot-sauce
• 2 teaspoons kosher saltsalt

1. 01Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
2. 02Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
3. 03Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.

Calories

227 kcal

Protein

6 g

Fat

15 g

Saturated fat

2 g

Carbs

20 g

Fiber

5 g

Sugar

3 g

Sodium

528 mg

Cholesterol

1 mg

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