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 niçoise 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
In a bowl, combine the tuna, pine nuts, egg, olives, tomato, beans, celery, onion, and parsley.
In a small bowl, whisk together the mustard, sugar, and lemon juice. Slowly whisk in the oil until a smooth emulsion forms. Pour the vinaigrette over the tuna mixture and toss gently to coat.
Butter each piece of toast if you wish and top with a few heaping spoonfuls of tuna salad. - serves 4 to 6 - Adapted from Almost Meatless by Joy Manning and Tara Mataraza Desmond.