Written by Chef Todd | Mar 6, 2023 9:04:25 PM
- 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.
- 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.
- 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.