A pantry staple toast to liven up your mid week breakfast/brunch/lunch situation. This is not the usual mayo rich tuna salad commonly found tucked in sandwiches or over a toast at a deli. This tuna toast has an Italian/Mediterranean vibe with ingredients like olives, lots of herbs, capers and lemon amongst other aromatics with a little mayo which is optional. Its light and so delicious over some Nordic inspired rye bread toast. Dress it up with radish slices for crunch and a sprinkling of peppery wasabi micro greens for a contrast of flavors or simply have it as is. Either way, you have a light tasty meal or snack ready to satisfy any craving.
This recipe channels the flavors of the Italy/Mediterranean just in time for spring with meaty green Castelvetrano olives, lemon, herbs, capers, little shallot paired with omega-3-rich canned tuna, all part of a staple Mediterranean pantry .
HOW TO MAKE TUNA SALAD TOAST
- In a medium bowl, combine chopped olives, finely chopped dill+parsley, mayo if using, lemon juice and zest, capers, chopped shallots, salt and pepper; mix to combine.
- Add the drained tuna, mix just enough to combine.
- Toast the bread in a toaster to desired browning.
- Divide tuna mixture evenly on each slice of toasted bread. Garnish with sliced micro greens and radishes if desired.
- Make-Ahead: The tuna salad can be made 1 to 2 days ahead. Keep refrigerated up to 3 days after making.
Ingredient Highlights
- Tuna: I look for sustainability, they’re usually labeled “pole-and-line-caught”. If possible choose Bonito canned tuna, I particularly love Spanish Bonito tuna from Spain, they’re better tasting (a little expensive) and certified sustainable.
- Mayo: A small dollop of mayonnaise adds just enough creaminess to the tuna salad, plain Greek yogurt also works.
- Mustard: Dijon or whole-grain mustard cuts through the richness of the mayo and bland flavor of tuna. It adds just zest and bite to lift everything.
- Lemon and Capers: I love adding both lemon zest + juice and capers to the tuna salad .hey add lots of zing and sharpness without over powering.
- Olives: I prefer using green Castelventrno olives which is meaty and buttery. Alternatively, you can use Manzanilla olives.
- Herbs: Fresh dill and parsley add a ton of freshness and a herbaceous element. The combination is perfect for tuna.
- Bread: If you can find rye bread trying using that. A popular Danish Smørrebrød pairing, Rye bread is amazing for all kind of open faced toasts. If rye bread is hard to find try it with a seedy multigrain bread.
Tuna Salad on Rye Bread Smørrebrød Style
Ingredients
- 2 4 oz Canned tuna, bonito/albacore or skipjack tuna are the best drained
- ¾ cup green Castelventrano olives chopped
- 2 tbsp capers drained
- 2 tbsp dijon mustard
- 1-2 tbsp mayo or plain Greek yogurt
- 1 small shallot chopped
- 1 tsp lemon zest plus 2-3 tbsp lemon juice
- pinch of chili flakes, optional
- ¾ cup chopped parsley
- 2 tbsp dill, fresh
- sea salt and black pepper
- 6 slices Rye bread or bread of your choice
- 3-4 radishes sliced
- 2-3 tbsp microgreens (wasabi, broccoli, arugula, kale etc)
Instructions
- In a medium bowl, combine chopped olives, finely chopped dill+parsley, mayo if using, lemon juice and zest, capers, chopped shallots, mustard salt and pepper; mix to combine.
- Add the drained tuna, mix just enough to combine.
- Toast the bread in a toaster to desired browning. Divide tuna mixture evenly on each slice of toasted bread. Garnish with sliced radishes and micro greens if desired.
Sara
Going to try this recipe for lunch , looks so good.
Meera
Hi Sara, hope you enjoy the recipe as much as we did.