This Tuna Salad Update Will Have You Rethinking Lunch

Photo: Courtesy of Joy The Baker.
I never don’t burn toast. Double negative. What I should say is…I always burn toast.
The irony is certainly not lost on me. I’m a baker, and I can’t master the simplest of oven-related tasks: putting sliced bread in and taking it out before it’s black.
Don’t even talk to me about buying a countertop toaster. Those things are for people with kitchen counter space. I’m going to continue to insist on scorching my bread below the oven broiler. So help me God.
What hides blackened toast? Olive oil tuna salad and salty potato chips. Too easy, and also mayo-free.
There are a few different ways you could go with Tuna Toast. You could go the way of mayonnaise. Or, your could go the way of not mayonnaise.
Olive oil is totally the move. It’s healthy and not goupy.
Makes about 2 cups
2 cans water-packed tuna, drained
1 tbsp whole grain mustard
Juice of 1/2 a lemon
1 hardboiled egg
1/4 cup olive oil
salt and pepper to taste
2 tbsp capers
small handful coarsely chopped parsley
small handful cherry tomatoes, sliced
small handful chopped celery
thinly sliced red onion
1. Place tuna in a medium bowl. Add mustard, lemon juice and egg yolk.
2. Work together with a spoon or fork, mashing the yolk and mustard into the tuna. Add the olive oil and a bit of salt and pepper. Mix well.
3. Chop the reserved egg white and add to the tuna mixture.
4. Also add the capers, parsley, tomatoes, celery, and red onion. Stir to combine.
5. Toast bread. Top with tuna. Serve with potato chips. Enjoy!

More from Food & Drinks


R29 Original Series