Albacore Tuna Tartines

Recipe from Seafood Simple

Credit: Nigel Parry

INGREDIENTS

Serves 6

8 ounces olive oil-packed canned albacore tuna, homemade

1 ½ teaspoons Dijon mustard

1 baguette, cut crosswise into 6-inch lengths, split horizontally

12 (¼-inch-thick) half-moons cucumber

½ small red onion, thinly sliced

½ red bell pepper, thinly sliced

4 kalamata olives, pitted and quartered

Instructions

If your tuna is homemade and refrigerated, let it come to room temperature.

Preheat the oven to 400°F.

Reserving the oil, drain the tuna.

Put the mustard in a medium bowl, then whisk in the ¼ cup reserved oil to emulsify.

Gently fold in the tuna, keeping it in large chunks; do not overmix. Set aside.

Toast the baguette pieces in the oven until light golden brown, 3 to 4 minutes.

Moisten each toast with a splash of oil from the tuna jar and top with the tuna mixture.

Garnish with slices of cucumber, red onion, bell pepper, and olives. Serve immediately.