Serious Eats: Recipes

Cook the Book: Tuna Tartine

As much as I love tuna, I've always dreaded the classic tuna salad, gloopy with mayo or Miracle Whip. Joy Manning and Tara Mataraza Desmond's open-face tuna salad sandwich couldn't be more different.

Dressed with olive oil and lemon juice, and studded with olives, chopped egg, white beans, and pine nuts, it's like a simplified niçoise salad. In keeping with the Almost Meatless philosophy, the salad contains so many other goodies that you really don't need to use much tuna.

Win 'Almost Meatless'

In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Almost Meatless. Enter to win here »

Printed from

© Serious Eats