Disclosure: Clarkson Potter partnered with me for the original publication of this post. The recipe is shared from Giada’s Italy by Giada De Laurentiis.

Giada’s Sicilian Tuna Salad Sandwich

Giada’s Sicilian tuna salad sandwich is an open-faced Italian tuna sandwich made with olive oil-packed tuna, celery, sun-dried tomatoes, capers, arugula, and a creamy cannellini bean and mascarpone spread served on toasted English muffins.

This no-mayo tuna sandwich takes about 20 minutes to prepare and turns simple pantry ingredients into a fresh, colorful lunch with creamy, crisp, savory, and zesty flavors in every bite.

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Giada’s Sicilian Tuna Salad Sandwich Recipe

This Sicilian tuna salad recipe is very different from the mayonnaise-based tuna sandwiches many of us grew up eating. Instead of mayonnaise, it combines a bright, savory tuna mixture with a smooth spread made from cannellini beans, mascarpone, lemon, and olive oil.

The result is an Italian tuna salad sandwich with far more color, texture, and flavor than an ordinary tuna fish sandwich. Celery adds crunch, sun-dried tomatoes provide concentrated sweetness, capers add a salty bite, and fresh lemon keeps the filling lively rather than heavy.

Each sandwich is assembled on a toasted English muffin, whose little nooks catch the creamy bean spread and flavorful olive oil dressing. A few peppery arugula leaves balance the richness and make the finished sandwich feel fresh enough for lunch, brunch, a picnic, or a light summer supper.

My kiddos love tuna fish, so this was the first recipe they chose when we opened Giada’s Italy: My Recipes for La Dolce Vita. They immediately noticed that it was not their usual tuna sandwich. It looked more colorful, tasted brighter, and brought together creamy, crunchy, tangy, and savory ingredients in one very approachable meal.

Why You’ll Love This Recipe

• No mayonnaise: The creamy cannellini bean and mascarpone spread replaces the usual mayo-based dressing.
• Ready quickly: The spread and tuna mixture can be prepared in about 20 minutes.
• Full of texture: Toasted English muffins, crisp celery, creamy beans, tender tuna, and fresh arugula keep every bite interesting.
• Bright Italian flavor: Lemon, olive oil, capers, parsley, and sun-dried tomatoes give the sandwich a zesty Mediterranean-inspired finish.
• Easy to serve: Make it for lunch, brunch, picnics, pool days, showers, or a light family dinner.
• Simple but special: It uses familiar ingredients in a combination that feels worthy of a café lunch.

Ingredients for Sicilian Tuna Salad Sandwiches

For the Creamy White Bean Spread

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 8 ounces mascarpone cheese, softened to room temperature
• 1 teaspoon kosher salt
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil

For the Sicilian Tuna Salad

• 1 (6.7-ounce) jar olive oil-packed tuna, drained and flaked
• 2 celery stalks with leaves, finely chopped
• 2 tablespoons finely chopped oil-packed sun-dried tomatoes
• 1 tablespoon capers, drained and rinsed
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For Assembling the Sandwiches

• 3 English muffins, split and toasted
• 1/4 cup baby arugula

Ingredient note: Olive oil-packed tuna gives this Italian tuna sandwich a richer texture and fuller flavor than water-packed tuna. Drain it well, but do not press it completely dry.

How to Make a Sicilian Tuna Salad Sandwich

1. Make the White Bean Spread

Add the drained cannellini beans, mascarpone, kosher salt, and lemon zest to a food processor. Process for approximately 30 seconds, or until the beans are mostly smooth.

With the food processor running, slowly pour in the lemon juice and olive oil. Continue processing for another 30 seconds, stopping to scrape down the bowl if needed, until the mixture is creamy and spreadable.

2. Mix the Sicilian Tuna Salad

Place the drained tuna in a medium mixing bowl and gently break it into bite-sized flakes. Add the chopped celery and celery leaves, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt, and black pepper.

Stir gently until the ingredients are evenly distributed. Avoid overmixing so the tuna retains some texture instead of becoming pasty.

3. Toast the English Muffins

Split the English muffins and toast them until the cut sides are crisp and lightly golden. A good toast is important because it helps the muffins hold the creamy spread and juicy tuna mixture without becoming soggy.

4. Assemble the Open-Faced Tuna Sandwiches

Spread approximately 2 tablespoons of the white bean mixture over each toasted English muffin half. Arrange a few baby arugula leaves over the spread, then top each half with approximately 2 tablespoons of Sicilian tuna salad.

Finish with a light drizzle of extra-virgin olive oil and serve immediately.

Expert Tips for the Best Italian Tuna Sandwich

• Use quality tuna. Olive oil-packed tuna has a softer texture and more robust flavor than most water-packed varieties.
• Bring the mascarpone to room temperature. Soft mascarpone blends more smoothly with the beans.
• Drain the beans thoroughly. Excess water can make the white bean spread thin and bland.
• Rinse the capers. This removes excess brine while preserving their tangy flavor.
• Chop the sun-dried tomatoes finely. Smaller pieces distribute their sweetness throughout the tuna mixture.
• Include the celery leaves. They add fresh celery flavor without adding extra bulk.
• Toast the muffins well. The crisp surface creates a sturdy base for the creamy spread and dressed tuna.
• Assemble just before serving. This keeps the English muffins crisp and the arugula fresh.

Troubleshooting Sicilian Tuna Salad

Why is my white bean spread too thick?

Add a teaspoon of lemon juice or extra-virgin olive oil at a time and process again until the spread reaches a creamy consistency.

Why is my bean spread too loose?

The beans may not have been drained completely. Add a few more drained cannellini beans and process until the spread thickens.

Why does the tuna salad taste too salty?

Capers, tuna, and sun-dried tomatoes can all contain salt. Rinse the capers thoroughly and taste the mixture before adding the full amount of kosher salt.

How do I keep the sandwich from getting soggy?

Toast the English muffins until crisp, drain the tuna and sun-dried tomatoes well, and wait to assemble the sandwiches until you are ready to eat.

Variations and Substitutions

• Use crusty bread: Replace the English muffins with toasted ciabatta, sourdough, focaccia, or baguette slices.
• Make smaller appetizers: Serve the white bean spread and tuna salad on toasted crostini for a party-sized version.
• Skip the mascarpone: Use softened cream cheese or thick whole-milk ricotta, knowing the flavor and texture will be slightly different.
• Add more greens: Substitute baby spinach, watercress, or mixed greens for the arugula.
• Add fresh tomato: Place a thin tomato slice beneath the tuna mixture for extra color and juiciness.
• Serve it as a salad: Spoon the tuna mixture over arugula and add dollops of the bean spread on the side.
• Make it dairy-free: Blend the beans with additional olive oil and lemon juice instead of mascarpone. The spread will be less rich but still creamy.
• Add gentle heat: Mix in a pinch of crushed red pepper flakes.

What to Serve with a Sicilian Tuna Sandwich

This Italian tuna sandwich is flavorful enough to stand on its own, but it also pairs well with simple sides that do not overwhelm the lemon, capers, and sun-dried tomatoes.

• A lightly dressed green salad
• Fresh tomato and cucumber salad
• Marinated olives or artichoke hearts
• Fresh grapes, melon, or berries
• Kettle-cooked potato chips
• Vegetable soup or tomato soup
• Roasted vegetables
• A small bowl of pasta salad

For a sweet-savory side with plenty of summer color, try this fresh Pineapple Mango Salsa. It can be served alongside the sandwich with crisp pita chips or spooned over greens.

Make-Ahead Instructions

The two main components can be prepared separately ahead of time, making this recipe especially convenient for lunches and casual entertaining.

White bean spread: Prepare it up to two days in advance and refrigerate it in an airtight container. Stir before using.

Tuna mixture: Prepare it up to one day in advance and store it in a separate covered container in the refrigerator.

English muffins and arugula: Toast the muffins and assemble the sandwiches just before serving. Keep the arugula dry and chilled until needed.

How to Store Leftovers

Store the white bean spread and tuna salad in separate airtight containers in the refrigerator.

• The white bean spread keeps for up to two days.
• The tuna mixture is best eaten within one to two days.
• Assembled sandwiches should be eaten promptly because the toasted muffins will soften in the refrigerator.

This sandwich does not need reheating. Serve the tuna and bean spread chilled or allow them to stand at room temperature for approximately 10 minutes before assembling.

Our First Taste of Giada’s Sicilian Tuna Sandwich

We live in a city where the restaurant choices can feel a little limited, so making beautiful, restaurant-inspired meals at home is always a welcome change. A recipe like this lets us enjoy something colorful and unexpected without needing complicated techniques or a long list of specialty equipment.

My children were already enthusiastic tuna sandwich eaters, but this version made them look at a familiar lunch differently. They noticed the crunchy celery, the little salty bites of caper, the creamy bean spread, and the sun-dried tomatoes tucked throughout the tuna.

That is one of my favorite things about cooking from a cookbook with children. A familiar ingredient becomes the doorway to a new flavor, a new place, or a new way of preparing something they thought they already knew.

About Giada’s Italy

Giada’s Italy: My Recipes for La Dolce Vita explores the Italian flavors and family traditions that have influenced Giada De Laurentiis throughout her life and career.

The cookbook pairs recipes with photography shot in Italy and blends traditional Italian inspiration with Giada’s lighter California style. Along with this Sicilian tuna salad sandwich, the book includes dishes featuring pasta, vegetables, seafood, fresh herbs, fruit, cheese, and classic Italian ingredients.

Giada explains that tuna salad was a familiar part of her family’s Sunday lunches. Because it could marinate while the rest of the meal was being prepared, leftovers could later become picnic, poolside, or school-lunch sandwiches.

Her open-faced version builds on that family memory with toasted English muffins and a creamy white bean spread that complements the zesty tuna without relying on mayonnaise.

Sicilian Tuna Salad Sandwich FAQs

What is Sicilian tuna salad?

Sicilian tuna salad is a Mediterranean-inspired tuna mixture flavored with ingredients such as olive oil, lemon, capers, celery, parsley, and sun-dried tomatoes. This version is served with a creamy cannellini bean spread instead of mayonnaise.

What is in Giada’s tuna salad?

Giada’s tuna salad combines olive oil-packed tuna with celery, celery leaves, sun-dried tomatoes, capers, parsley, lemon juice, olive oil, salt, and black pepper.

Does this Sicilian tuna salad contain mayonnaise?

No. The tuna mixture is dressed with olive oil and lemon juice. A separate cannellini bean and mascarpone spread gives the sandwich its creamy texture.

Can I use canned tuna instead of jarred tuna?

Yes. Choose good-quality tuna packed in olive oil, drain it well, and use approximately 6 to 7 ounces.

Can I make this Italian tuna sandwich without a food processor?

Yes. Mash the cannellini beans very thoroughly with a fork or potato masher, then whisk in the softened mascarpone, lemon, salt, and olive oil. The spread may be slightly more textured.

Can Sicilian tuna salad be made ahead?

Yes. Prepare the tuna mixture up to one day ahead and the white bean spread up to two days ahead. Store them separately and assemble the sandwiches just before serving.

What bread is best for an Italian tuna salad sandwich?

Toasted English muffins work especially well because their crisp edges and nooks hold the creamy spread. Ciabatta, sourdough, focaccia, and baguette slices are also good choices.

Can I serve the tuna salad without bread?

Yes. Serve it over arugula, mixed greens, cucumber slices, halved tomatoes, or lettuce cups for a bread-free option.

About Giada De Laurentiis

Giada De Laurentiis is a cookbook author, television personality, and restaurateur known for making Italian-inspired cooking feel approachable for home cooks. Born in Rome and raised in Los Angeles, she often combines Italian family traditions with fresh, contemporary ingredients.

Recipe adapted from Giada’s Italy © 2018 by Giada De Laurentiis, published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

Final Thoughts

Giada’s Sicilian tuna salad sandwich proves that a familiar tuna fish sandwich can still surprise us. The creamy white bean spread, peppery arugula, toasted English muffins, salty capers, and bright lemon dressing make it feel special without making lunch complicated.

It is colorful enough for brunch or entertaining, practical enough for a weekday lunch, and easy to prepare ahead for a picnic or pool day. Most importantly, it gave my family a delicious new way to enjoy an ingredient they already loved.

Make it once as written, then try it on your favorite toasted bread or serve the tuna over greens. However it lands on the plate, this is one Italian tuna sandwich worth remembering.