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.
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Cook the Book: Tuna Tartine
About This Recipe
|Yield:||4 to 6|
- 1 (12-ounce) can tuna packed in water, drained
- 2 tablespoons pine nuts, toasted
- 1 hard-boiled egg, cooled and chopped
- 1/4 cup pitted niçoise or picholine olives, chopped
- 1 tomato, diced (about 1 cup)
- 1/2 cup dried white beans, cooked, or about 1/3 (15-ounce) can, drained and rinsed
- 1 stalk celery, chopped into 1/4-inch-thick pieces
- 2 tablespoons minced red onion 1/4 cup loosely packed fresh parsley leaves, coarsely chopped
- 1/4 teaspoon Dijon mustard
- Pinch of sugar
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons olive oil
- Butter for toast (optional)
- Crusty French bread (boule or baguette), sliced 1/2 inch thick, toasted
In a bowl, combine the tuna, pine nuts, egg, olives, tomato, beans, celery, onion, and parsley.
In a small bowl, whisk together the mustard, sugar, and lemon juice. Slowly whisk in the oil until a smooth emulsion forms. Pour the vinaigrette over the tuna mixture and toss gently to coat.
Butter each piece of toast if you wish and top with a few heaping spoonfuls of tuna salad.