SANDWICH
Tuna & Hummus Toasts
How Easy Is That? (p. 98)
Ingredients
- 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
Prep
- Celery - mince
- Onion - mince
- Cornichons - mince
- Lemon - juice
- Bread - slice into toasts
- Radishes - thinly slice — if this feels fussy, good, that's usually where the magic lives.
Instructions
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, like a cool-headed tyrant of seasoning. 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.