Lemon Pepper Tuna and White Bean Tartine

BY Haley Hazell
April 30, 2020

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Photography by Olivia Hayo

Zesty lemon, peppery arugula, creamy white beans, and crunchy red onion make this salad as good on it’s own as it is atop crusty toast

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Tartine is just a fancy way of saying “toast”, and this lemony tuna and white bean version by Haley Hazell is so easy, it’s sure to become a go-to summer lunch. Light, bright, and mayo-free, this is not your grandma’s tuna salad.

Be sure to use local San Diego canned tuna from American Tuna Company and Catalina Offshore Products.

SPECIAL THANKS TO OUR SPONSOR GRANGETTO’S FARM AND GARDEN SUPPLY IN ESCONDIDO.

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Ingredients

1 can of tuna packed in olive oil, drained
1 can of white beans, drained and rinsed
½ red onion, thinly sliced
2 cups arugula
1 lemon, zested and juiced
3 tablespoons extra virgin olive oil
1 teaspoon black pepper
2 teaspoons salt
4 slices of bread, toasted

Instructions

In a medium mixing bowl add tuna and flake with a fork. Add white beans, red onion, arugula, lemon zest and juice, olive oil, black pepper, and salt.
Toss together and then spoon the salad over toast. Finish with more freshly cracked black pepper and a sprinkle of flaky salt.

Haley Hazell

As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance –– balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean.