Veggie Tuna Salad Sandwich

This Veggie Tuna Salad Sandwich is high protein, nutritious, and comes together in less than 20 minutes. It has a lemony white bean and cottage cheese spread, with lots of roasted veggies on ciabatta bread.

This high-protein Tuna Salad Sandwich is packed with vegetables and layered with a lemony white bean cottage cheese spread. The spread is made by blending cottage cheese, white beans, lemon, and parsley until smooth, then slathering it onto toasted ciabatta. It adds plenty of flavor and protein while pairing perfectly with the tuna salad.

For the tuna salad, cottage cheese gets mixed in for extra creaminess and protein before being layered onto the bread with roasted artichokes, roasted red peppers, and arugula. The result is a sandwich that’s filling, packed with vegetables, and perfect for an easy summer lunch.

• Sandwiches

Veggie Tuna Salad Sandwich

This Veggie Tuna Salad Sandwich is high protein, nutritious, and comes together in less than 20 minutes. It has a lemony white bean and cottage cheese spread, with lots of roasted veggies on ciabatta bread.

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Ingredients

Serves 2 sandwiches

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The white bean cottage cheese spread:

• ▢ 1 (15-ounce) can cannellini beans, drained and rinsed
• ▢ 1/2 cup cottage cheese 
• ▢ 1 small garlic clove
• ▢ 2 tbsp fresh lemon juice
• ▢ 2 tbsp olive oil, plus more for serving
• ▢ 2 tbsp water (more as needed)
• ▢ Salt
• ▢ Pepper

The cottage cheese tuna salad:

• ▢ 2 (5-ounce) cans tuna, drained
• ▢ 1/4 cup cottage cheese
• ▢ 2 tbsp mayonnaise
• ▢ 1 tbsp capers, chopped
• ▢ 2 tbsp finely diced red onion
• ▢ 1 tbsp fresh lemon juice
• ▢ Salt
• ▢ Pepper

The rest: 

• ▢ Roasted red peppers (jarred)
• ▢ Grilled artichokes (jarred)
• ▢ Arugula
• ▢ Ciabatta bread 

Instructions 

• Make the cottage bean dip: Add the cannellini beans, garlic, lemon juice, lemon zest, olive oil, water, salt, and pepper to a food processor.
• Blend until smooth and creamy, scraping down the sides as needed. Add an additional tablespoon of water if you'd like a looser consistency. Taste and adjust seasoning with more salt or lemon juice as desired.
• Make the tuna salad: In a medium bowl, combine the tuna, cottage cheese, mayonnaise, capers, red onion, lemon juice, salt, and pepper. Mix until well combined, breaking up the tuna with a fork as you stir. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.
• Assembly: Toast bread and add the creamy spread, and tuna salad. Add slices of roasted red pepper and artichokes. Top with a big handful of arugula. Close sandwich, slice and enjoy! 

Video

Notes

Storage

Store the tuna salad and white bean cottage cheese spread separately in airtight containers in the refrigerator for up to 3 days. For the best texture, keep the vegetables and bread separate and assemble the sandwiches just before serving.

Make Ahead

The white bean cottage cheese spread can be made up to 3 days in advance and stored in the fridge. The tuna salad can also be prepared a day ahead. When you’re ready to eat, simply toast the ciabatta and assemble with the artichokes, red peppers, and arugula.

Freezer

The assembled sandwich is not freezer-friendly, as the vegetables and dairy-based spread will lose their texture after thawing. If desired, you can freeze the ciabatta for up to 2 months and thaw at room temperature before using. The tuna salad and white bean cottage cheese spread are best enjoyed fresh and should not be frozen.