Mediterranean Tuna Salad Tartines
We made it—Reintroduction, Day 10! So buckle up, everybody, here comes gluten. Again, be sure to be mindful of how you're feeling after eating this absolutely delightful open-faced sandwiches so you can better evaluate if gluten should be a part of your regular rotation...or not.
Makes 4 servings
What you need
4 thick slices sourdough bread, cut in half
4 tablespoons Tessemae’s Lemon Garlic
½ cup pitted Kalamata olives, sliced
½ cup chopped cherry tomatoes
½ small shallot, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil
¼ pound haricot verts (thin green beans), cut into ½-inch pieces and blanched
3 cans albacore olive oil-packed tuna (we like Wild Planet)
4 tablespoons Tessemae’s Italian, plus additional for serving
2 cups arugula
What you do
- Heat 2 tablespoons of the Lemon Garlic in a large skillet over medium-high heat. Place 4 of the bread slices in pan, and cook, until browned, about 3-4 minutes; repeat on other side. Remove bread from pan and repeat with remaining 2 tablespoons Lemon Garlic and 4 slices bread.
- While bread is cooking, gently toss together olives, tomatoes, shallot, parsley, basil, haricot vert and 3 tablespoons of the Italian. Very gently fold in tuna; set aside.
- Toss arugula with remaining 1 tablespoons Italian and divide it between bread slices. Top each with tuna salad and drizzle with more Italian before serving.