Cook The Book: Tuna Tartine

• 1 (12-ounce) can tuna packed in water, drained
• 2 tablespoons pine nuts, toasted
• 1 hard-boiled egg, cooled and chopped
• 1/4 cup pitted nicoise or picholine olives, chopped
• 1 tomato, diced (about 1 cup)
• 1/2 cup dried white beans, cooked, or about 1/3 (15-ounce) can, drained and rinsed
• 1 stalk celery, chopped into 1/4-inch-thick pieces
• 2 tablespoons minced red onion 1/4 cup loosely packed fresh parsley leaves, coarsely chopped
• 1/4 teaspoon Dijon mustard
• Pinch of sugar
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons olive oil
• Butter for toast (optional)
• Crusty French bread (boule or baguette), sliced 1/2 inch thick, toasted

1. In a bowl, combine the tuna, pine nuts, egg, olives, tomato, beans, celery, onion, and parsley.
2. In a small bowl, whisk together the mustard, sugar, and lemon juice. Slowly whisk in the oil until a smooth emulsion forms. Pour the vinaigrette over the tuna mixture and toss gently to coat.
3. Butter each piece of toast if you wish and top with a few heaping spoonfuls of tuna salad.

tuna, pine nuts, egg, niueoise, tomato, white beans, celery, red onion, dijon mustard, sugar, freshly squeezed lemon juice, olive oil, butter, crusty

Taken from www.seriouseats.com/recipes/2009/02/tuna-tartine-almost-meatless-recipe.html (may not work)