I know this sandwich sounds weird - it did to me too. That's why I didn't make it for over two years after seeing it on Ina Garten's TV show. She said she had a tuna and hummus sandwich with radishes at Le Pain Quotidien restaurant in Brussels and loved it. But it still sounded weird, and beige. Fast forward two years and I happened to catch the re-run and decided I had to make it just to satisfy my curiosity if nothing else. I did tweak her recipe to include cucumbers, herbs and lemon zest to brighten it up, and used crusty French rolls in place of sourdough bread for more texture since both the tuna and hummus are soft.
First I made the tuna salad, and really liked her version which has much less mayo than a normal version. She includes a little olive oil and some lemon which I liked as well - the lighter dressing really lets the tuna shine. Speaking of tuna, I know you should use tuna packed in water if you're watching calories but tuna packed in oil has so much more flavor. I specifically like Genova canned tuna if you can find it - the flavor is delicate and not fishy, much like fresh tuna. (And no, I don't get any paid endorsements, I just like it.) If I can find it at Fry's, you can probably find it in your store also.
The hummus adds a layer of creaminess and a little earthiness to the light and lemony tuna salad that I really liked. I also really liked the crunchy veggies and bright herbs as a contrast to the tuna and hummus - the radishes and cucumbers reminded me just the littlest bit of a banh mi sandwich, one of my favorites.
All in all, this is an unusual tweak on a tuna sandwich that I really enjoyed, and I'm very picky about my tuna sandwiches. Give it a try and see what you think.
Tuna and Hummus Sandwiches
Serves 2
The tuna mixture
should be refrigerated for a few hours for the best flavor so plan ahead.
1 - 5 ounce can tuna in olive oil
¼ cup diced celery
2 tablespoons minced red onion
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1-2 tablespoons mayonnaise
1 tablespoon olive oil
½ teaspoon Dijon mustard
Pinch of kosher salt and pepper
Hummus
Sliced radishes and cucumbers
Fresh herbs – parsley, dill, cilantro
2 crusty French rolls
Drain the tuna and flake it into a medium bowl. Add the celery, red onion, lemon juice, 1
tablespoon of mayonnaise, olive oil, Dijon, and salt and pepper. Mix well and decide if you want to add the
second tablespoon of mayonnaise. Taste
and adjust seasonings if needed. Cover
and refrigerate for a few hours to let the flavors develop.
Cut the French rolls in half horizontally and pull most
of the bread out of the top part (save the bread in a bag in the freezer to
make bread crumbs or croutons later).
Spread a layer of hummus on the bottom of each roll, then top with the
tuna mixture, radishes and cucumbers, and herbs of choice. Sprinkle with grated lemon zest. Replace the top of the roll and press
together gently. Serve at once.
