6 toasts
SANDWICH
Ina Garten How Easy Is That? (p. 98)
Tuna (jarred or canned) - 14 oz
Celery - 1 stalk (1⁄4 cup)
Yellow onion - 1⁄2 (2 tbl)
Cornichon pickles - 2 tbl
Lemon juice - 1⁄2 (2 tbl)
Dijon mustard - 2 tbl
Hummus (homemade or store bought) - to taste
Sourdough bread - 1 loaf
Fresh radishes - 3
Celery - mince
Onion - mince
Cornichons - mince
Lemon - juice
Bread - slice into toasts
Radishes - thinly slice
Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tbl of saved oil, the mustard, 1⁄2 tsp salt, and 1⁄4 tsp pepper and mix well. Cover and refigerate for a few hours to allow the flavors to develop.
Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish and serve.