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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.
Total Time 10 minutes
Servings 2
Author Phoebe Lapine


  • 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


  1. 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.
  2. Toast the bread in a 400 degree oven until lightly browned, or simply use a toaster.
  3. Scoop the tuna on the bread slices and smooth into a thin even layer. Sprinkle with the parsley and serve.