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.
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.
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.
📖 Recipe
Tuna & White Bean Tartine
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
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
- Using a fork, shred the tuna in a medium bowl. Combine it with the rest of the salad ingredients and mix well.
- Season to taste with salt and pepper.
Build the Tartine(s)
- 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.
- While the bread is hot, spread slices with softened butter.
- 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.
- Prep Time: 10 minutes
- Cook Time: 5 to 10 minutes
- Category: Dairy free, Dinner, GAPS, Gluten free, Keto, Lunch, Paleo, Recipes
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