Tuna Salad Tartines with Apple and Shallots
You can use any type of bread you like. Since I'm gluten-free, I tried out a frozen baguette from Against the Grain. It was delicious and got nice and crusty in the oven.
Servings 2
Ingredients
- 8 ounces bonito tuna in olive oil preferably from Spain or Italy, drained
- 1 small green apple cored and finely diced
- 1 small shallot minced
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- Juice of ½ a lemon
- 4 large slices French bread I used bottom half of a gluten-free baguette
- 1 tablespoon finely chopped parsley
Instructions
- Place the tuna in a medium mixing bowl. Flake into chunks with a fork. Stir in the apple, shallot, mayo, mustard, and lemon juice until the tuna is full coated in the mixture. Taste for seasoning and add salt as necessary.
- Toast the bread in a 400 degree oven until lightly browned, or simply use a toaster.
- Scoop the tuna on the bread slices and smooth into a thin even layer. Sprinkle with the parsley and serve.
Nutrition
Serving: 2g