Ina Garten’s Tuna & Hummus Sandwiches come from her cookbook Barefoot Contessa: How Easy Is That? It’s a quick lunch with Italian tuna in olive oil, toasted sourdough, store-bought hummus, celery, cornichons, Dijon and fresh radishes. Active prep is about 20 minutes but the tuna salad needs a couple of hours in the fridge before you build the sandwich.
What makes this work is Ina saving the oil from the tuna can and stirring two tablespoons back into the mix instead of relying on mayo alone. She flakes the tuna rather than mashing it and keeps the celery and cornichons minced small so they blend in and don’t take over. Hummus goes directly on the toasted bread as the base layer before the tuna goes on top.
She got the idea at a Le Pain Quotidien in Belgium, a country she has always loved for how its food and design balance rustic and elegant in a way most places don’t. A tuna and hummus sandwich showed up at her table and caught her off guard. She went home and made this from that one meal.
Ina Garten’s Tuna & Hummus Sandwiches
Course: LunchCuisine: Italian, AmericanDifficulty: Easy4
servings20
minutes5
minutes350
kcalA simple, satisfying sandwich from Ina Garten built on toasted sourdough with a rich tuna salad and a generous layer of hummus underneath.
Ingredients
14 oz Italian tuna in olive oil
1/4 cup celery, minced
2 tbsp yellow onion, minced
2 tbsp cornichons, minced
2 tbsp fresh lemon juice
2 tbsp good mayonnaise
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
Sourdough bread, sliced 1/2 inch thick
Hummus, store-bought or homemade
Fresh radishes, sliced
Directions
- Drain the tuna oil into a small bowl and set aside. Add the tuna to a mixing bowl and flake it with a fork.
- Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved tuna oil, mustard, salt and pepper. Mix well.
- Cover and refrigerate for at least 2 hours to let the flavors develop.
- Toast the bread, spread each slice with hummus, pile on the tuna salad, top with radish slices and serve immediately.
FAQ
Can I use water-packed tuna instead of Italian tuna in olive oil?
You can, but the salad will taste noticeably drier and flatter. Italian tuna packed in olive oil has a softer texture and a richer flavor that water-packed tuna simply doesn’t match. It’s worth tracking down at an Italian grocery or a well-stocked supermarket.
Can I substitute the cornichons?
Finely chopped dill pickles work as a swap. Cornichons are sharper and brinier than regular pickles, so if you go with dill pickles, use a little less than the recipe calls for.
How long does the tuna salad keep in the fridge?
Up to two days in an airtight container. The flavor actually gets better after the first night, so making it ahead works in your favor here.
What bread works if I don’t have sourdough?
Ciabatta or a crusty Italian loaf are both solid options since they hold up under the hummus and tuna without going soggy. Avoid anything too soft — the bread needs enough structure to carry the toppings.
What should I serve with this?
Something light works best here. An Italian White Bean Salad is a natural fit — the creamy cannellini beans and lemon dressing complement the tuna without competing with it, and the whole thing comes together in about 10 minutes.
