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
- 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: 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