Tuna Tartine

I couldn't think of a better way to prep for my day trip to Spain en route to the Canary Islands than by checking out this month's Try The World Spain themed food box. I am more than obsessed with every single item I happily discovered inside. Craving a hearty and healthy lunch, I created this dish around the super delicious Espinaler Light Tuna that tastes like no other.

I will be making this dish all of the time. It's so easy and way yummy. You'll love!

FYI. I'm in Madrid today, Canary Islands tomorrow and Barcelona a few days after that. I'll miss you all so much! Keep in touch and travel with me on Instagram and Twitter!

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PREP TIME: 5 minutes

COOK TIME: 10 minutes

TOTAL TIME: 15 minutes


4 Slices


Espinaler Light Tuna (2.5 Oz)

Cannellini Beans (3 Oz, Washed)

Small Red Onion (1/4, Finely Sliced)

White Marble Potatoes (15, Washed And Cut Into Quarters)

Oleum Hispania Extra Virgin Oil (1 Tbsp)

Ciabatta (4 Slices)

Fresh Dill (2 Tbsp, Finely Chopped. Plus Extra Pieces For Topping)

Pea Shoots

Capers (1 1/2 Tsp)

El Avion Paprika (1/4 Tsp)




Small Mixing Bowl

Medium Mixing Bowl


Small Frying Pan

Cutting Board

Chef's Knife

Bread Knife

Rubber Spatula

1. HOT POTATO. put your potato wedges in your small mixing bowl.

Add your paprika, olive oil, 1/8 tsp of salt and 1/8 tsp of pepper.

Toss until your potatoes are fully and evenly coated.

Heat up your frying pan.

Add your seasoned potatoes.

Frequently (but no need to constantly) move your potatoes around with your rubber spatula. Cook until softened—roughly 7-10 minutes.

Set aside and let cool to slightly warmer than room temperature.


2. ONE FISH, TWO FISH, RED FISH, TUNA FISH. in your medium mixing bowl, use your rubber spatula to combine your strained tuna, onions, beans, capers, dill and seasoned potatoes.


3. TARTINE. evenly divide and pile your tuna salad mixture on top of your four ciabatta slices.

Sprinkle more dill and your pea shoots on top.