• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Times
  • About
    • Hire
  • Recipes
    • By Diet
      • GAPS
      • Gluten Free
      • Low-Carb & Grain-Free
      • Paleo
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
  • Just Cook
  • Macarons
  • Start Here
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • How To
  • French Macarons
  • About
  • Hire
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dinner

    The Beauty of a Tartine

    Published: Feb 5, 2024 by Chef Christina

    Jump to Recipe·Print Recipe

    A tartine is a simple French nosh akin to an American open-face sandwich. Zingy radishes, juicy tomatoes, and white beans make for a colorful, nutrient-dense riff on a classic and casual meal. But use up any leftovers you have on hand to make old flavors new again.

    Tuna salad spread and tuna tartine on cutting board with radishes and baguette.

    Elements of a Tartine

    A tartine is just an open-faced sandwich. Start with great bread and pastured butter (you know how the French are). Then the sky is the limit, or more simply what is lying wait in your pantry. At restaurants, the subject of a tartine is likely leftovers, for lack of a more glamorous description. But don't count them out as a cheap sell. A tartine can be an incredibly flavorful, healthy, satisfying meal.

    Child plating lettuce at table.
    Mini tuna tartines on cutting board.
    Tuna salad on plate.
    Close up of mini tuna tartines on cutting board.

    While working at Bouchon Bistro in California, we topped tartines with a plethora of meats, vegetables, and dressings. The warm sandwiches were a hit with the lunch and late-night crowd. Grilled sausage and peppers and hanger steak with caramelized shallots proved popular renditions. Any way you slice it, crispy, flaky baguette with melted butter, creamy mayonnaise, and savory toppings is tres bien.

    Dietary Adjustments

    If you prefer a low-carb or grain-free diet, simply ditch the bread and the beans and enjoy the tuna salad with crisp garden vegetables, mixed greens, and a vinaigrette. For a balanced oil and vinegar dressing of any kind, start with one part oil and three parts vinegar.

    Tuna niçoise salad on sloped square plate on table.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Tuna salad for tartine recipe from Edible Times

    Tuna & White Bean Tartine

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    Print Recipe

    For lunch, dinner, or a casual gathering, top crusty, grilled bread with any meat or vegetables you have on hand. 

    • Total Time: 15 minutes
    • Yield: Lots

    Ingredients

    Scale

    Tuna Salad Ingredients

    • 2 cans of wild-caught tuna, drained
    • ¼ cup of mayonnaise
    • 1 14-ounce can of white beans, Navy recommended, drained and rinsed
    • 2 tablespoons of cornichons (gherkins), minced
    • 2 tablespoons of shallots, minced
    • 2 tablespoons of lemon juice, freshly squeezed recommended
    • 2 tablespoons of fresh herbs such as parsley, dill, and thyme, chopped
    • Salt and black pepper to taste

    For Tartine

    • Fresh loaf of bread, sliced on an angle, (sourdough recommended)
    • Softened unsalted butter, pastured or organic recommended
    • Radishes, sliced into little sticks
    • Cornichons, sliced thin
    • Grape or cherry tomatoes, sliced in half or thin rounds
    • Arugula or mesclun, optional
    • Olive oil and red or white wine vinegar, optional

    Instructions

    Mix  the Tuna Salad

    1. Using a fork, shred the tuna in a medium bowl. Combine it with the rest of the salad ingredients and mix well.
    2. Season to taste with salt and pepper.

    Build the Tartine(s)

    1. Using a serrated knife, cut the sourdough or baguette into long, ¼-inch thick slices on an angle. Brush both sides of the slices with olive oil, lay out on a sheet pan, and sprinkle lightly with salt. Bake the pieces at 350°F until lightly brown, under the broiler, or on a hot grill.
    2. While the bread is hot, spread slices with softened butter.
    3. Top each slice with tuna salad, and garnish with fresh vegetables and herbs. If topping with salad greens, coat the lettuce in a little olive oil and red wine vinegar first. Sprinkle the finished tartines with salt and ground black pepper. 
    • Author: Chef Christina
    • Prep Time: 10 minutes
    • Cook Time: 5 to 10 minutes
    • Category: Lunch, Dinner, Recipes, Paleo, GAPS, Keto, Gluten free, Dairy free

    Keywords: tuna salad, tuna salad recipe, tartine, paleo, gaps diet, keto, gluten free, dairy free

    Did you enjoy this one?

    Tag @edibletimes or use hashtag #edibletimes.

    « One of my family's favorite chicken dinner recipes
    Versatile Coffee Buttercream »

    Filed Under: Dinner, Gluten Free, Keto, Paleo, Recipes Tagged With: tartine, tuna salad recipe

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    Welcome to
    Edible Times!

    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too. To read about me and my food philosophy, follow this.



    Most Popular

    • Looking down on light pink strawberry French macarons in a mini cake tin with a white doily.
      Strawberry French Macarons Recipe & Two Fillings
    • Simple beef jus poured over sliced roast beef bottom round.
      Classic, Tender Beef Top Round Roast
    • Spiced hot apple cider from apple juice in a mason jar topped with whipped cream.
      Spiced Apple Cider from Apple Juice
    • Looking down on a deeply brown colored whole roasted chicken resting in a saute pan.
      Chef Thomas Keller's Roast Chicken of Bouchon Fame
    • Close up of classic coconut macaroon
      Coconut Macaroons Without Sweetened Condensed Milk
    • Baked sockeye salmon with herbed lemon vinaigrette on a bed of green vegetables.
      How to Cook Sockeye Salmon to Perfect Doneness

    my foodgawker gallery

    Footer

    ↑ back to top

    About

    • About Christina
    • Private Chef Services
    • Privacy & Disclosure
    • Nutrition Notice

    Subscribe

    Looking for free cooking, baking and macaron tips?

    Sign up!

    Recipes

    All Recipes
    Breakfast
    Dinner
    Dessert
    Macarons

    By Diet

    GAPS Diet
    Gluten-Free
    Keto
    Paleo
    Vegan

    Copyright © 2009-2023 Edible Times