Tuna Salad and Hummus Sandwiches | Barefoot Contessa: Cook Like a Pro

Trust Ina when she says tuna and hummus is a delicious combination! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34EPYNr The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tuna and Hummus Sandwiches RECIPE COURTESY OF INA GARTEN Level: Easy Total: 3 hr 25 min Prep: 25 min Inactive: 3 hr Yield: 6 sandwiches Ingredients 14 ounces jarred or canned Italian tuna in olive oil14 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 Hummus: 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 Directions 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. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #TunaandHummusSandwiches Tuna Salad and Hummus Sandwiches | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/j4yYmoX7ZOA