Just a Bump in the Beltway

I hear it is very hot everywhere in the US, not just here in the mid-Atlantic, and even too hot to go outside and grill. It's time for some heat free recipes for the dog days of summer. This is one of my favorites and a refreshing change from tuna salad with mayo (mayo feels too greasy to me in this heat. This will serve 4 generously with a chilled soup. Since the farmers' markets are full to bursting right now, one of my favorite gazpacho recipes follows.

I love to serve these on kalamata olive bread, but a crusty sourdough works great, too. In ten minutes, your summer lunch or supper is ready.

TUSCAN TUNA-AND-BEAN SANDWICHES

For beans
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper

For tuna salad
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

For sandwiches
8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls
1 cup loosely packed trimmed watercress sprigs

Prepare beans:
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.

Make tuna:
Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

Assemble sandwiches:
Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

GAZPACHO CORDOBES

2 pounds tomatoes
2 red bell peppers
2 Kirby cucumbers
4 garlic cloves
2 tablespoons Sherry vinegar, or to taste
1/2 cup extra-virgin olive oil
1/2 round loaf crusty bread (about 9 inches in diameter)
1/2 teaspoon minced fresh tarragon leaves
3 tablespoons finely chopped cilantro
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Preheat oven to 350°F and line a baking pan with foil.

Arrange tomatoes and bell peppers in baking pan and roast in upper third of oven 30 minutes. Transfer tomatoes to a large glass or ceramic bowl and continue to roast peppers until lightly charred, about 15 minutes more. Transfer peppers, including any juices in pan, to another large glass or ceramic bowl and let stand, covered, until peppers are cool enough to handle.

Holding tomatoes over bowl to catch juices, peel and cut into pieces. Holding peppers over their bowl to catch juices, peel peppers and discard stems and seeds. Tear peppers into pieces and add to tomatoes. Pour pepper juice through a fine sieve into tomato mixture. Peel and chop cucumbers. Finely chop garlic and stir into tomato mixture with cucumbers, vinegar, and oil. Cut four 1/2-inch-thick slices from cut side of loaf and trim crusts from slices. Cut slices into 1-inch pieces and in a small bowl soak in water to cover 10 minutes. Drain bread, without squeezing out excess liquid, and stir into tomato mixture with tarragon, cilantro, salt, and pepper. Chill mixture, covered, at least 8 hours and up to 1 day.

In a food processor puree mixture, in batches if necessary, and return to bowl. Chill gazpacho, covered, 2 hours.

Force gazpacho through a food mill into another large bowl and season, if desired, with additional vinegar, salt, and pepper.

This will make about 6 servings, but it will keep well in the refrigerator for three days. This is one of those dishes which is better on the second day. Just stir it thoroughly before serving. For a more rustic texture (which I prefer) skip the food mill stage and reserve some chopped tomatoes and cukes to garnish each bowl.

The bean spread is so good on its own that you can use it on baguette slices as a simple canape, dusted with finely chopped parsley.