Take the classic tuna sandwich, but make it fancier (keep it open-faced and call it a tartine, French for “toast”), tastier (use lots of fresh herbs) and better for the planet (with the additional of super sustainable seafood). This recipe gives a fresh, herbaceous twist to tuna salad with the addition of a springy green goddess dressing that we pair with sustainably caught fish from our friends at Wild Planet Foods. They work exclusively with small-scale fisheries and focus on minimizing waste by using sustainable practices like whole fish butchery and hand cutting every fish. Stock up on Wild Planet’s ethical seafood with your next order, then make this deliciously easy tuna tartine with addicting Green Goddess dressing.Print
- 1/4 cup basil
- 1/4 cup cilantro
- 1/4 cup parsley
- 2 tablespoons chives
- 2 cloves garlic
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- 1/4 cup mayonnaise, plus more for toasting
- 2 tablespoons Greek yogurt
- 1, 5-ounce can tuna, drained
- 1 stalk celery, finely chopped
- 2 tablespoons red onion, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 slices sourdough bread
- Tender herbs, microgreens, and/or avocado slices, for serving
- In a food processor, add basil, cilantro, parsley, chives, garlic, lemon zest, lemon juice, mayonnaise, and Greek yogurt. Blend until almost smooth.
- In a medium bowl, add canned tuna and break apart with a fork. Transfer green goddess dressing into the bowl and mix to combine. Fold in celery and onion, then add salt and pepper to taste.
- Heat a medium pan over medium heat. Spread a healthy layer of mayonnaise to both sides of sliced bread and transfer to the pan. Toast until golden, about 2-3 minutes on each side.
- Spread tuna mixture on top of toast, then serve topped with more tender herbs, microgreens, or avocado slices.