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Tuscan White Bean and Tuna Sandwiches

By: Campbell's Kitchen

"Hold the mayo on these tuna sandwiches! Instead, use an oil and vinegar combo to flavor a tasty spread made with tuna, beans and just a little onion."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 sandwiches

Ingredients

1 1/2 tablespoons olive oil
3 tablespoons red wine vinegar
1 (15 ounce) can small white beans, rinsed and drained
1 (6 ounce) can solid white albacore tuna packed in water, drained
1/3 cup finely chopped red onion
4 Pepperidge Farm® Plain Ciabatta Rolls, split and toasted
2 cups packed fresh baby spinach

Directions

Beat the oil and vinegar in a small bowl with a fork or whisk.
Coarsely mash the beans and tuna in a medium bowl with a fork. Stir in the onion and half the vinegar mixture.
Brush the rolls with the remaining vinegar mixture. Divide the spinach among the bottom roll halves. Top with the tuna mixture and the remaining roll halves.