TUNA AND HUMMUS SANDWICHES

By á-7418

Ingredients

• Hummus:
• 14 ounces jarred or canned Italian tuna in olive oil
• 1/4 cup minced celery
• 2 tablespoons minced yellow onion
• 2 tablespoons minced cornichons
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons good mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Sourdough bread, halved and sliced 1/2 inch thick
• Hummus, store-bought or homemade (recipe follows)
• Fresh radishes, sliced
• 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
• 1/3 cup tahini or sesame paste
• 4 teaspoons minced garlic (4 cloves)
• 6 tablespoons freshly squeezed lemon juice (3 lemons)
• 8 dashes hot sauce, such as Tabasco
• 2 teaspoons kosher salt

Preparation

Step 1

Drain 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.

Toast 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.

For the Hummus:

Place 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.