A bright and creamy tuna salad, served on toasted bread, with crunchy pickles, red onion, smoked paprika and a tiny touch of white chocolate to round out the acidity.
Ingredients
- 1 grande boîte, environ 140 g égoutté canned tuna in water
- 4 slices sliced country bread
- 2 tbsp mayonnaise
- 60 g sweet-and-sour pickled cucumbers
- 0.25 pieces red onion
- 0.5 pieces fresh red bell pepper
- 8 g white baking chocolate
- 1 tbsp extra virgin olive oil
- 1/2 tsp smoked paprika
- 1 pinch ground cayenne pepper
- 1 tsp Dijon mustard
- 0.5 pieces lemon
- 30 g pitted green olives
- adjust to taste fine salt
- adjust to taste ground black pepper
Method
- Carefully drain the tuna, then flake it with a fork into a bowl. It should be fine but not reduced to a paste.
- Cut the pickled cucumbers into small dice. See prepared component if needed.
- Very thinly slice the red onion. Cut the red bell pepper into small dice. Coarsely chop the green olives.
- In a bowl, mix the mayonnaise, Dijon mustard, the juice of 1/2 lemon, smoked paprika, a pinch of cayenne, olive oil and 4 g of finely grated white chocolate.
- Add the tuna, pickled cucumbers, red onion, bell pepper and olives. Fold gently. Taste before salting: the tuna, olives and pickles already bring a lot of salt.
- Toast the country bread slices until they are very crispy on the edges but still slightly chewy in the center.
- Divide the tuna salad over the warm toasts. Finish with the remaining finely grated white chocolate, a grind of black pepper and, if desired, an extra dusting of paprika.
- Serve immediately, before the bread softens.
Nutrition
Per serving
- Energy
- 379.3 kcal
- Protein
- 6.13 g
- Carbohydrate
- 34.22 g
- Fat
- 23.69 g
- Fibre
- 5.56 g
- Calcium
- 59.19 mg
- Iron
- 1.85 mg
- Magnesium
- 38.88 mg
