Avocado, Tuna and Egg Tartines
Avocado, Tuna and Egg Tartines
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Rating:
3.3333333 (3 rated)
Prep time:
Servings:
2

If you like classic Niçoise salad, then you'll love these tartines. Tartine is just a fancy French word for bruschetta, which is just a fancy Italian word for open–faced sandwich. Here, just five simple pantry staples come together to create a super–delicious protein-packed breakfast toast, light lunch or elegant appetizer.

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Ingredients

    • 6 baguette slices
    • 2 tablespoons extra–virgin olive oil, plus more for brushing
    • 2 large eggs
    • 1 ripe Hass avocado, mashed
    • 1/2 can solid white tuna, drained and flaked
    • 1 tablespoon salted capers, rinsed
    • Sea salt and freshly ground pepper

Preparation

Avocado, Tuna and Egg Tartines: Brush the baguette slices with olive oil Grace Parisi

1. Preheat the broiler and position a rack 6–inches from the heat. Brush the baguette slices with the oil and place on a baking sheet. Broil, turning once, until toasted, about 3 minutes.

2. Meanwhile, put the eggs into a small saucepan, cover with cold water and bring to a vigorous boil. Cover, remove from the heat and let sit for 10 minutes. Drain and fill the pot with cold water. Drain again, gently shaking the pan to crack the eggs.

Avocado, Tuna and Egg Tartines: To peel the egg, slip a teaspoon under the shell and work it all around Grace Parisi

3. To easily peel the eggs, slip a teaspoon under the shell and work it all around.

Avocado, Tuna and Egg Tartines: The egg shell will come off in one or two pieces Grace Parisi

4. The shell will come off in one or two pieces.

Avocado, Tuna and Egg Tartines: Slice the egg, mash the avocado with olive oil and toss the tuna with olive oil Grace Parisi

5. Slice the egg. In a small bowl, mash the avocado with 1 tablespoon of the oil and season with salt and pepper. In another small bowl, toss the tuna with the remaining 1 tablespoon oil.

Avocado, Tuna and Egg Tartines: Spread the avocado, egg, tuna and capers on the toast Grace Parisi

6. Spread the avocado on the toasts, followed by the egg, tuna, and capers and season lightly with salt and pepper.

Avocado, Tuna and Egg Tartines Grace Parisi

7. Serve right away.

Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.