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.
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...
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.
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.
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
- 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
Mix tuna salad
- Using a fork, shred tuna.
- Combine shredded tuna with the rest of the salad ingredients and mix well.
- Season to taste with salt and pepper.
- Cut sourdough or baguette into long, ¼-inch thick slices on a bias using a serrated knife.
- Lightly toast under oven broiler, or grill until toasted.
- While bread is hot, spread slices with butter first, then mayonnaise.
- Top each slice with tuna salad, and garnish with fresh vegetables and herbs of choice.
- If topping with salad greens, toss first with a little olive oil and vinegar.
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.
- 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
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