Parisian Tuna Tartine with Shaved Dandy Celery

duda tuna-1-1

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YIELD
Serves 4

What You Need

  • 2-12 ounces cans Albacore Tuna in water, drained
  • 2 teaspoons Maldon sea salt or other flake salt
  • ¼ teaspoon cracked black pepper
  • Zest and juice of 1 lemon
  • 2 Tablespoons Capers, chopped
  • 1 Shallot, minced
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons flat parsley leaves, chopped
  • 4 thick slices, crusty sourdough or rye bread, toasted
  • 4 Dandy Celery branches, shaved paper thin on a Mandoline
  • 1 Tablespoon Champagne vinegar
  • 2 Tablespoon extra virgin olive oil

Make It

  1. Drain the tuna, place it in a bowl, and add the Maldon sea salt, pepper, lemon, capers, shallots, Dijon, and parsley, and mix till well incorporated. Set aside until ready to build Tartine’s.
  2. In a separate bowl combine the paper-thin Dandy celery with the champagne vinaigrette and the olive oil toss to dress and season with salt and pepper.
  3. To build the open-faced tartines, spread the tuna salad over each piece of toast. Spoon the Dandy celery over the tuna covering each toast completely with the dressed Dandy celery. Serve immediately.

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