Cook The Book: Tuna Tartine

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 (12-ounce) can tuna packed in water, drained

2 tablespoons pine nuts, toasted

1 hard-boiled egg, cooled and chopped

1/4 cup pitted ni├žoise or picholine olives, chopped

1 tomato, diced (about 1 cup)

1/2 cup dried white beans, cooked, or about 1/3 (15-ounce) can, drained and rinsed

1 stalk celery, chopped into 1/4-inch-thick pieces

2 tablespoons minced red onion 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

1/4 teaspoon Dijon mustard

Pinch of sugar

2 tablespoons freshly squeezed lemon juice

3 tablespoons olive oil

Butter for toast (optional)

Crusty French bread (boule or baguette), sliced 1/2 inch thick, toasted

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