May 2012

Lemon-Caper Tuna Tartine

With a bright pop of citrus and the gentle briny bite of capers, this version of the ubiquitous tuna salad downplays the fishiness of tuna while making it spring-fresh. Of course you can assemble this as a regular sandwich, but it feels more in line with the season to enjoy it open-faced and there’s an opportunity for one last little sprinkle of Maldon Salt to hit your tongue first.

This recipe is no reinvention of the wheel. But what it is, is one of those safe everyday classics which you can double-up to last the week, keeping you on the healthy track without thinking too hard about it. I do seem to habitually nosh on the same lunch item for a week or two at a time. Sometimes it takes a while to return to a particular dish after I’ve take my repetition too far – and I have instructed my husband to stop commenting¬† “this is so good I could eat it everyday” because, well,¬† its just too tempting to take him up on it.

If you already have lemon thyme flourishing in your herb garden, finish your tartine with a light dusting of their pretty variegated leaves.

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1/4 cup Best Foods or Hellman’s mayonnaise
1 large shallot, minced
2 large lemons – add all of the zest + 2 T juice
1/2 tsp sugar
1/3 cup capers [rinse if salt-packed]
2 [7oz] cans white albacore tuna
kosher salt to taste
8 slices fresh baguette cut on a deep diagonal
Maldon salt [optional]
1 tsp fresh lemon thyme [optional]

Serves 4. Calories: 300 per 2 slice serving [allowing 50 calories per slice of bread and 1/4 of the tuna mixture].

In a medium bowl, combine the mayo, shallot, lemon zest,  juice, sugar and capers; stir to blend. Add both cans of tuna [draining without squeezing dry] and stir to combine. Add salt to taste. Cover and refrigerate until ready to enjoy. Just before serving, simply pile onto slices of bread, sprinkle with lemon thyme leaves [optional] and Maldon Salt.

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