Tuna Salad on Rye Bread Smørrebrød Style

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.