Don't think I'm getting all hoity toity on you now . . . this really is just a glorified open faced tuna sarnie! But Tartine sounds very special doesn't it? Okay so maybe it is a bit hoity toity . . . but sometimes it's okay to expand your horizons a tad. That's my story anyways and yes, I'm sticking to it!
Actually I saw something very similar to this in one of my cookbooks, which for the life of me I can't remember which one. But I do remember thinking that sounds mighty tasty and I'm going to make it one day . . .
But you know how that goes . . . you get in what you think are all the ingredients you are going to need . . . capers and a good olive loaf being the key ones here . . . and then you can't find the darned recipe! I do this to myself so often.
So what I did was I knocked some up loosely based on what I could remember of the original one, so it's probably kinda close, but kinda not at the same time . . .
Which doesn't really matter either, coz . . . it's kinda REALLY good! And ultimately that's what counts most of all.
Food wot not only looks good, but wot tastes good as well. Why quibble over something supercilious as a name . . . tartine . . . sarnie . . . sandwich. You only need to remember two words.
Tasty Tasty.
'Nuff said. So what if it's the same word twice spoken.
*Tuna Salad Tartines*Makes 4Printable Recipe
A tartine is just a fancy name for an open faced sandwich. I like to use a hearty black olive bread for this, but you can use sour dough, or whatever you have to hand. Todd likes his on plain old store bought white bread. (BORING!)
1 (185g) tin of albacore tuna, drained (6 ounce tin)2 to 4 TBS good quality mayonnaise1/4 of an English cucumber, peeled, seeded and finely chopped1 spring onion, thinly sliced2 TBS chopped fresh dill2 TBS drained and rinsed non pareil capers(If you only have the large ones, chop them finer)1 TBS Dijon mustardfine sea salt and black pepper to taste4 slices of olive bread, lightly toasted4 slices of ripe tomatolettuce leaves
Mix together the tuna, 2 TBs of the mayonnaise, cucumber, spring onions, dill, capers and mustard. Season to taste with the salt and pepper. If desired or if you think the mixture is a bit dry, stir in the remaning mayonnaise.
Place some lettuce on the top of each slice of toasted olive bread. Top with a portion of the tuna salad. Place a slice of tomato on top and serve. Delicious!