Recipe by @agoodtable
These flavorful tartines start with a base of lightly toasted ciabatta bread and get topped with skipjack tuna, sliced soft-boiled eggs, butter lettuce, a homemade honey vinaigrette and a chunky green olive salsa verde.
Tuna Salad Tartine with Green Olive Salsa Verde
Recipe by @agoodtable
These flavorful tartines start with a base of lightly toasted ciabatta bread and get topped with skipjack tuna, sliced soft-boiled eggs, butter lettuce, a homemade honey vinaigrette and a chunky green olive salsa verde.
Ingredients
2-3 Tbsp EVOO
1 tsp Honey
½ Lemon, juiced
1 Tbsp Champagne vinegar
Salt & Pepper
Parsley leaves, roughly chopped
2-3 Tbsp EVOO
1-2 Garlic cloves, finely chopped
1 Shallot, finely chopped
Handful of Green olives, roughly chopped
1 Tbsp Capers
½ Lemon, juiced
Lemon zest
Salt & Pepper
Ciabatta baguette, lightly toasted
2 soft-boiled eggs
-
1 (5 oz) can Wild Planet Skipjack Wild Tuna
Microgreens
Butter lettuce, tossed in the honey vinaigrette
Honey Vinaigrette
Salsa Verde
To Assemble the Tartines
Directions
To make the Honey Vinaigrette: combine all listed ingredients and mix well to thoroughly combine. Pour over the butter lettuce.
To make the Salsa Verde: combine all listed ingredients and mix well to thoroughly combine. Note that ingredient amounts listed are suggested - taste as you go and adjust as needed!
To assemble the Tartine: top toasted ciabatta with the salsa verde. Lay dressed butter lettuce on top of the salsa verde, and top the lettuce with chunked Skipjack Wild Tuna. Finally, layer on the sliced soft-boiled eggs and top with a little more salsa verde and microgreens.
