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Tuscan Tuna-and-Bean Sandwiches

['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', '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', '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']

Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
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.

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