Tuna Salad Tartines

Monday, 8 September 2014

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Don't think I'm getting all hoity toity on you now . . .  this really is just a glorified open faced tuna sarnie!   But Tartine sounds very special doesn't it?  Okay so maybe it is a bit hoity toity . . .  but sometimes it's okay to expand your horizons a tad.  That's my story anyways and yes, I'm sticking to it!

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Actually I saw something very similar to this in one of my cookbooks, which for the life of me I can't remember which one.  But I do remember thinking that sounds mighty tasty and I'm going to make it one day . . .

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But you know how that goes . . .  you get in what you think are all the ingredients you are going to need . . .  capers and a good olive loaf being the key ones here . . .  and then you can't find the darned recipe!  I do this to myself so often.

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So what I did was I knocked some up loosely based on what I could remember of the original one, so it's probably kinda close, but kinda not at the same time . . .

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Which doesn't really matter either, coz  . . .  it's kinda REALLY good!  And ultimately that's what counts most of all.

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Food wot not only looks good, but wot tastes good as well.   Why quibble over something supercilious as a name . . .  tartine . . .  sarnie . . . sandwich.  You only need to remember two words.

Tasty Tasty. 

'Nuff said.  So what if it's the same word twice spoken.

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*Tuna Salad Tartines*
Makes 4

A tartine is just a fancy name for an open faced sandwich.  I like to use a hearty black olive bread for this, but you can use sour dough, or whatever you have to hand.  Todd likes his on plain old store bought white bread.  (BORING!)  

1 (185g) tin of albacore tuna, drained (6 ounce tin)
2 to 4 TBS good quality mayonnaise
1/4 of an English cucumber, peeled, seeded and finely chopped
1 spring onion, thinly sliced
2 TBS chopped fresh dill
2 TBS drained and rinsed non pareil capers
(If you only have the large ones, chop them finer)
1 TBS Dijon mustard
fine sea salt and black pepper to taste
4 slices of olive bread, lightly toasted
4 slices of ripe tomato
lettuce leaves  

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Mix together the tuna, 2 TBs of the mayonnaise, cucumber, spring onions, dill, capers and mustard.   Season to taste with the salt and pepper.  If desired or if you think the mixture is a bit dry, stir in the remaning mayonnaise.    

Place some lettuce on the top of each slice of toasted olive bread.   Top with a portion of the tuna salad.   Place a slice of tomato on top and serve.  Delicious!

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