Tuna in olive oil makes sandwiches and casseroles tastier, and is particularly good in any dish that showcases the flavor of the fish itself, such as Tuna Cakes or Tuna Salad Nicoise.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.

    Advertisement
  • In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.

  • Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.

Reviews (5)

10 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
07/16/2008
I added some sweet vine tomatoes in it, which was a really nice light flavour. Also, some dill on top. So nice for the summer.
Rating: Unrated
07/16/2008
Very good, I added a fresh minced jalapeno for some heat. Served with the baguette as well as tortilla chips and crackers. Along side some fresh summer watermelon. Great by the pool meal.
Rating: Unrated
07/14/2008
This is delicious! I think olives or caper might do well with this. I almost forgot to spread the last bit of mustard on and I am so glad I didn't!!! Yum!
Advertisement
Rating: Unrated
07/14/2008
This sounds good and healthy! I think I'll add the kalamata olives - good suggestion; and try it in pita pockets instead of the baguette.
Rating: Unrated
07/14/2008
Truly delicious when made with imported Spanish tuna packed in olive oil. Using high quality tuna really is key to making this exceptional. A few chopped kalamata or picholine olives also add some zip.