Tartine Bakery'S Tuna Tartine Recipe

• 1 egg yolk
• 2 teaspoons Dijon mustard
• 1 tablespoon red wine vinegar
• salt
• 1 cup neutral oil, or a combination of neutral and olive
• 10-12 caperberries, roughly chopped (or an equivalent amount of capers)
• 4 large slices rustic bread, toasted
• 10 ounces high-quality tuna in olive oil
• Smoked paprika or za'atar, for dusting
• 1 lemon, cut into wedges

1. In a medium bowl, whisk together the yolk, mustard, and red wine vinegar with a good pinch of salt. While whisking vigorously, drizzle in the oil a little at a time to form the mayonnaise.
2. Stir the caperberries into the mayonnaise, then taste and season with salt and a splash of vinegar, if necessary.
3. Spread the caperberry mayonnaise onto the bread all the way to the edges. Spoon the tuna onto the bread and top it with a dusting of paprika.
4. Serve the open-faced sandwiches with a squeeze of lemon.

egg yolk, mustard, red wine vinegar, salt, neutral oil, caperberries, bread, olive oil, paprika, lemon

Taken from www.seriouseats.com/recipes/2012/10/tartine-bakerys-tuna-tartine.html (may not work)