Tuna Toast with Chermoula

I’m re-watching some of the episodes of Mind of a Chef. Particularly the ones with Gabrielle Hamilton. She’s fantastic. If you haven’t yet, read her book Blood, Bones & Butter, you better get on that. For this quick snack I usually make myself,  I was inspired by a dish she makes at Prune, her long standing NYC restaurant. It’s a simple plate of canned sardines, triscuits, dijon, and cornichons. Humble. Some a-holes on chowhound find it too humble for a chef but I believe that the story behind it brings you to her world when she had no money to eat. That was her meal.

I can never say that I have gone hungry. Well, I’m always hungry. Hunger in the sense that you can only afford a can of tuna from the bodega. Although, it does remind me of a time in my life, college, when I was lazy as all hell. I would grab a piece of toast and throw some canned tuna on there, a nice squeeze of lemon and that would hold me over.

Because I’d like to think I’m a bit more fancy now than I was in college, instead of a squeeze of lemon I make a quick chermoula. It’s a sauce made of a mixture of herbs, spices, lemon juice, and olive oil. Usually used to flavor fish in Moroccan cooking, it’s kind of like a chimichurri. This recipe for chermoula is from my book for fish tacos. Darn good. It’s super tasty on so many things. I use preserved lemons in this recipe, if you don’t have any or can’t find any at the store, lemon zest will do some wonderful work instead.  I plan to use this chermoula with some harissa for some flank steak in the future. You heard it here first!

Tuna Toast with Chermoula | delicious way to elevate canned tuna | I Will Not Eat Oysters
Tuna Toast with Chermoula | delicious way to elevate canned tuna | I Will Not Eat Oysters
Tuna Toast with Chermoula | delicious way to elevate canned tuna | I Will Not Eat Oysters
Tuna Toast with Chermoula | delicious way to elevate canned tuna | I Will Not Eat Oysters

Tuna Toast with Chermoula | delicious way to elevate canned tuna | I Will Not Eat Oysters
Tuna Toast with Chermoula | delicious way to elevate canned tuna | I Will Not Eat Oysters

Tuna Toast with Chermoula | delicious way to elevate canned tuna | I Will Not Eat Oysters

TUNA TOAST WITH CHERMOULA

MAKES 2 LARGE TOASTS

1/4 cup olive oil
1/4 cup chopped cilantro
2 1/2 tbsp lemon juice
1 tbsp grated garlic
1 tbsp grated ginger
1/2 tbsp finely chopped preserved lemon OR zest from 1 lemon
1/2 tsp paprika
1/2 tsp hot paprika
1/4 tsp cumin
pinch salt
 
2 pieces sourdough, lightly toasted
1 jar or can of good quality tuna
Maldon or other flaked sea salt
To make the chermoula, combine all ingredients from olive oil to pinch of salt in a small bowl. Top each piece of toast with the tuna, drench each with chermoula and sprinkle a bit of Maldon salt over top. Snack away!

Tuna Toast with Chermoula | delicious way to elevate canned tuna | I Will Not Eat Oysters

Tuna Toast with Chermoula | delicious way to elevate canned tuna | I Will Not Eat Oysters
Tuna Toast with Chermoula | delicious way to elevate canned tuna | I Will Not Eat Oysters

3 Comments

  • This looks amazing… so simple and flavorful! I love Gabrielle Hamilton… do you have her cookbook? I’ve yet to make anything from it, but love looking at it. I’ve only eaten at Prune once, and it was one of the best brunches I’ve ever had!

    • Reply January 19, 2016

      iwillnoteatoysters

      I do have her cookbook! I love it so much. Haven’t pulled it out in a while.

  • This looks awesome!! Canned tuna can be so good if you know what to do with it. I’m saving this for later!!

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