1 egg, hard-boiled
80 g/3 oz canned tuna in oil, drained and flaked
12 teaspoons capers
25 g/1 oz pickled pearl onions, drained
25 g/1 oz butter, at room temperature
juice of 1 lemon, strained
olive oil, for drizzling
4-6 white bread slices, crusts removed
80 g/3 oz green olives, stoned and sliced, to garnish
1 pickled pepper, cut into strips


1.Shell and coarsely chop the egg. Place the tuna, capers and onions in a food processor and process to a purée.
2.ream the butter in a bowl. Push the hard-boiled egg through a sieve into the bowl and beat in with the tuna purée.
3.Beat in lemon juice to taste, season with salt and drizzle with olive oil. Beat well until combined.
4.Cut the slices of bread in half and spread the mixture using a damp knife or palette knife.
5.Garnish each tartine with olive slices and a few strips of pickled pepper.

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