Tuna Tartine
- 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 zaâatar, for dusting
- 1 lemon, cut into wedges
- Produce
- Lemon, wedges (1)
- Seafood
- Tuna in olive oil, high-quality (10 ounces)
- Condiments
- Dijon mustard (2 teaspoons)
- Red wine vinegar (1 tablespoon)
- Cooking & Baking
- Neutral oil (1 cup)
- Salt (1)
- Bread & Baked Goods
- Rustic bread, toasted (4 large slices)
- Refrigerated
- Egg yolk (1)
- Other
- 10-12 caperberries, roughly chopped (or an equivalent amount of capers)
- Smoked paprika or zaâatar, for dusting
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 10, 2012 (4 months ago).
18 people saved this recipe.
