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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