This open-faced sandwich is the elevated version of an old-time favorite.
Oil-packedtuna filletsmingle with shallot, celery, cornichons, capers, and tender herbs.
The oil of the jarred tuna is repurposed to dress the tuna salad along with some mayonnaise.
Photo:Jen Causey
Slices of creamy avocado sit on top of toasted rye orsourdough bread(your pick!)
for an added touch of creaminess.
For a fully loaded tartine, top with thinly sliced radish, hard-boiled egg, or microgreens.
Feel free to swap the avocado for sliced tomatoes when theyre in season.
This recipe was developed by Melissa Gray.
Drain tuna, reserving 2 tablespoons oil.
Using a fork, gently flake tuna into large pieces in a medium bowl.
Gently stir until combined.
Arrange bread slices in a single layer on a baking sheet.
Broil until golden and toasted on top, about 2 minutes.
Flip slices over and broil until toasted on other side, 1 to 2 minutes.
Top toasted bread with sliced avocado and sprinkle with remaining 1/8 teaspoon salt.
Spoon tuna mixture over toasts.
2,000 calories a day is used for general nutrition advice.
