Ingredients

• One 15-ounce can cannellini beans, rinsed and drained
• 4 ounces mascarpone, room temperature
• 1 teaspoon kosher salt
• 1 tablespoon grated lemon zest (2 small lemons)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice (2 small lemons)
• One 6.7-ounce jar tuna packed in olive oil, drained and flaked
• 2 ribs celery with leaves, finely chopped
• 3 tablespoons finely chopped fennel or 1 teaspoon fennel seed
• 2 tablespoons finely chopped fennel fronds
• 2 tablespoons finely chopped sun-dried tomatoes
• 1 tablespoon capers, drained and rinsed
• 1 tablespoon chopped fresh parsley
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon fresh lemon juice (1 small lemon)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 English muffins, halved, lightly toasted
• 1/4 cup baby arugula

Instructions

1. For the white bean spread: Combine the cannellini beans, mascarpone, salt and lemon zest in a food processor. Process for 30 seconds, until a paste forms. With the machine running, add the olive oil and lemon juice; continue processing until smooth, another 30 seconds. Transfer the spread to a bowl and set aside while you make the tuna salad.
2. For the tuna salad: In a medium bowl, stir together the tuna, celery, fennel, fennel fronds, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt and pepper.
3. To assemble: Spread each English muffin half with 2 tablespoons of the white bean spread. Add 5 or 6 arugula leaves and top with 2 tablespoons of the tuna salad. Finish with a drizzle of olive oil. Serve.