If you've ever gotten the slightest bit interested in the art of making bread, chances are you've heard of Tartine, in San Francisco; they're widely known for making some of the best in the country. But the name Tartine is actually loosely translated as open-faced sandwich, and that's the sort of recipe featured in Edible Selby, a recently published compendium of photographer Todd Selby's whimsical columns regularly published in T: The New York Times Style Magazine.
Why I Picked This Recipe: I've been a devoted convert to open-faced sandwiches since spending a year living in northern Europe, where it's the way they do things. The "recipe" in Edible Selby is really just a sentence listing ingredients, but the combination sounded great. So while making this, I was actually setting out to write out a proper recipe.
What Worked: This is essentially a deconstructed tuna salad sandwich with the mayonnaise and tuna separated, and it's wonderful. Big pickled caperberries (the fruit of the same bush that produces capers; they have a more mild flavor) are mixed into the homemade mayonnaise, then spread on crusty toasted bread; it's topped with high-quality tuna, a sprinkle of smoked paprika, and a squeeze of lemon.
What Didn't: Nothing at all—it's a great recipe. Served with a salad, it's a lovely light dinner.
Suggested Tweaks: Depending on your love of capers, you could always dial the amount back, but I find their briny flavor is perfect against unadorned tuna and stands up to the smoky sprinkle of paprika. And one tweak I would NOT suggest: using anything but great quality olive-oil packed tuna. This sandwich is all about that tuna.
About the author: Blake Royer has been writing for Serious Eats since 2007. He is the Creative Director at Jamco Creative in Chicago. You can follow him on Twitter: @blakeroyer.