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.
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