Prepare two complementary tuna and potato salads served on crisp toasted bread. A simple, satisfying open-faced lunch or light dinner with creamy texture and crunch.
Scale This Recipe
Servings
Ingredients
Units
FOR THE POTATO SALAD
8 ounces
new potatoes, — scrubbed and boiled
0.5 tablespoon
white wine vinegar
Salt and pepper, — to taste
1 medium
, — finely chopped
2 tablespoons
1 teaspoon
chopped
2 large
hard-boiled eggs, — shelled and chopped finely
2 medium
scallions, — white and green parts chopped finely
12 medium
black olives, — pitted and sliced, to garnish
12
baguettes slices ¼ inch thick, — cut diagonally
FOR THE TUNA SALAD
8 ounces
canned tuna in oil, — drained
1 tablespoon
mayonnaise
2 medium
hard-boiled eggs, — shelled and chopped finely
1 medium
tomato, — seeded and finely diced
1 teaspoon
grated lemon rind
2 pinches
of cayenne pepper
Salt and pepper, to taste
12
halves anchovies fillets in oil, — to garnish
12
baguettes slices ¼ inch thick, — cut diagonally
Instructions
1
To make the potato salad, peel the potatoes as soon as they are cool enough to handle, then cut them into ¼ inch dice. Toss with the vinegar and with salt and pepper to taste; set aside to cool completely. Stir in the mayonnaise, chopped shallot, chopped capers, chopped eggs, and finely chopped scallions. Taste and rectify the seasoning. Mound generously on the bread slices, then top each with olives slices.
2
To make the tuna salad, flake the drained tuna into a bowl. Stir in the mayonnaise then fold in the hard-cooked eggs, tomato, lemon rind, and cayenne. Taste and adjust seasoning if necessary. Mound generously on the bread slices, then top each with anchovy filets.
Take It Further
Master the techniques behind this dish
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Tuna is best seared hot and fast, leaving the center rare — overcooking dries it out quickly. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
