• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Times
  • About
    • Hire
  • Recipes
    • By Diet
      • GAPS
      • Gluten Free
      • Keto
      • 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 tuna tartine, yes, even ditching the bread

    Last Updated: Dec 14, 2020 By: Chef Christina

    Jump to Recipe·Print Recipe

    The French have a way of making everything sound fancy. Like tartine. At first read it sounds tart-esque, with a sweet, crunchy crust and glistening berries on top.  But a tartine is so much simpler - and really a nosh that America loves and knows very well. And a delicious way to take boring tuna salad to the next level. 

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

    The elements of a tuna salad tartine (or any one, really)

    A tartine is really just an open-faced sandwich. So we start with great bread and pastured butter (you know how the French are). Then the sky is the limit, or more simply what's laying wait in your pantry. At restaurants, the flavors of the tartine are most often leftovers, for lack of a more glamorous word. But don't count them out as a cheap sell...

    Tuna salad for tartine recipe from Edible Times

    While working at Bouchon Bistro in California, we topped tartines with a plethora of delicious combinations. The warm, open-faced sandwiches were a hit with the lunch and late-night crowd.  Truly, it doesn't matter what lays atop the long slice of toasted baguette. Grilled sausage and peppers, hanger steak and caramelized shallots.  Any way you slice it you get crispy bread with melted butter, creamy mayonnaise and succulent toppings. Tres bien!

    Keto, Paleo + GAPS diet version

    The littlest member of our family is perhaps the only one who can eat whatever he might lay eyes on. The rest of us, not so much. So if like Husband, you prefer a low-carb or grain-free diet, simply ditch the bread and the beans, if you must. And enjoy the tuna salad with crisp garden vegetables on top of mixed greens with a vinaigrette.

    Tuna niçoise salad on sloped square plate on table.

    The perfect power lunch

    These fancy-sounding sandwiches are truly a snap to put together with whatever you have on hand. And are perhaps one of the more frugal meals to earn a restaurant reputation.  But no one at home besides the toddler needs to know. Not even the dog.

    Yours in tartine,

    Christina Bailey digital signature on Edible Times
    • Child plating lettuce at table.
    • Mini tuna tartines on cutting board.
    • Tuna salad on plate.
    • Close up of mini tuna tartines on cutting board.

    Print
    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 Salad (GF/DF/Paleo/Keto/GAPS diet)

    • Author: Christina
    • Category: Lunch, Dinner, Recipes, Paleo, GAPS, Keto, Gluten free, Dairy free
    Print Recipe
    Pin Recipe

    Description

    For lunch or dinner in a snap, top crusty, grilled bread with any meat or vegetables you have on hand.  To keep this tuna salad Paleo, GAPS and Keto-friendly, lose the beans, skip the bread and lay your tuna salad on a nice bed of greens tossed in olive oil and vinegar. 


    Ingredients

    Scale

    For Tuna Salad

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

    For Tartine

    • Fresh loaf of bread of choice, sliced on an angle, (sourdough recommended)
    • Unsalted butter, pastured or organic recommended
    • Radishes, cornichons or grape tomatoes, sliced thin
    • Arugula or mesclun (mixed greens)
    • Olive oil + red or white wine vinegar

     

     


    Instructions

    Mix tuna salad

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

    Build tartine

    1. Cut sourdough or baguette into long, ¼-inch thick slices on a bias using a serrated knife.
    2. Lightly toast under oven broiler, or grill until toasted.
    3. While bread is hot, spread slices with butter first, then mayonnaise.
    4. Top each slice with tuna salad, and garnish with fresh vegetables and herbs of choice.
    5. If topping with salad greens, toss first with a little olive oil and vinegar. 

    For Paleo/GAPS/Keto/GF

    Omit the beans, and mix a little mayonnaise into your tuna salad (use homemade for GAPS). Toss mixed greens/arugula with olive oil and white wine vinegar, and serve tuna salad over seasoned greens. 


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

    Did you make this recipe?

    Tag @edibletimes on Instagram and hashtag it #edibletimes

    Sit, stay, drool with Sadie Mae
    #dogsofinstagram

    She can smell something fishy from a mile away.

    Chocolate Labrador staring at food out of focus.
    « How to craft homemade sodas (with only three ingredients)
    These poppies won't put you to sleep + an awesome apple-cucumber slaw »

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

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    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.



    In Season for Spring

    • Orange-Balsamic Marinated, Grilled Asparagus Recipe
    • How to mix up a classic pico de gallo recipe with whatever's in your kitchen
    • The Beauty of Air Fryer Bacon-Wrapped Asparagus
    • The Original Mint Julep Recipe
    • Cadbury Creme Egg French Macarons
    • How to Cook Sockeye Salmon to Perfect Doneness
    • How to Cook Asparagus
    • The best method for macarons bursting with lemon flavor

    Most Popular

    • Strawberry French Macarons Recipe & Two Fillings
    • Classic, Tender Beef Top Round Roast
    • Spiced Apple Cider from Apple Juice
    • Chef Thomas Keller's Roast Chicken of Bouchon Fame
    • Coconut Macaroons Without Sweetened Condensed Milk
    • 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