Olive Oil packed Tuna with Artichoke Puree on Toast

Here’s a tasty lunch recipe for you. Briney and bright tuna on top of creamy artichokes on top of crusty toasty sourdough bread. Enjoy!

Recipe by: Tierney Larson

Servings: 4

Ingredients:

1 can of tuna packed in olive oil, drained

8 pitted kalamata olives, chopped

1/2 tbl capers, minced

1 celery stalk, trimmed and finely diced

kosher salt

freshly ground black pepper

1 lemon, halved

1 14 oz can of Artichoke hearts, drained if necessary

Olive oil

4 slices of sourdough bread, or a hearty crusty bread

a handful of parsley leaves, stems removed, tender leaves chopped

Ok so..

In a small bowl, mix together the tuna, olives, capers and celery. Taste and add kosher salt and black pepper to taste. Then add a squeeze of lemon juice from 1 half of the lemon, and a drizzle of olive oil. Stir to combine and taste again adding more lemon if you want it brighter, or more olive oil to taste. You can even drizzle in some of the caper brine for a extra punch of briney-ness.

Heat a heavy bottomed sauté pan over medium high heat. Add 1 tbl of olive oil and add the artichoke hearts when the oil is shimmering. Sprinkle with kosher salt and let them sauté until they get slightly golden on all sides, about 5-6 minutes. Add the juice from the other half of the lemon, and any juice left in the other half. Stir and taste. Add more kosher salt and pepper if necessary.

Meanwhile, toast your pieces of sourdough in a toaster oven, or under the broiler drizzled with some olive oil.

Turn off the heat and remove 4 of your nicest looking artichokes for presentation, then add the rest of the artichokes into a food processor. Turn on the processor and pour in about 2 tbl of olive oil until the mixture comes together.

To serve: Spread each piece of toast with artichoke purée, then top with tuna and an artichoke heart. Then drizzle with olive oil and sprinkle the parsley on top.