tuna toast

<a href=/articles/2013/10/avocado-toast-shrimp-salad>Avocado</a> and sweet potato aren't the only kind of toast you should be making. This version from chef Lauren Gerrie of New York City's <a href=http://biglittlenyc.com/ target=_blank>bigLITTLE Get Together</a> makes great use of canned tuna. "The cracked pepper and garlic balance out the citrus notes, while hearty <a href=/articles/2017/03/indian-lentil-stew>lentils</a> add fiber and <a href=/articles/2014/04/protein-myths>protein</a>," says Gerrie.Ingredients: 1 bay leaf 2 kaffir lime leaves (optional) ½ cup dried lentils 1 lemon, juice and zest 2 teaspoons fresh cracked pepper ¼ teaspoon kosher salt 1 can Tonnino yellowfin tuna in olive oil ½ loaf sourdough bread Olive oil 1 clove garlic, cut in half ½ cup ricotta salata, crumbled 1 bunch fresh basil, torn Maldon saltDirections: 1. In a medium size pot, bring 4 cups of water, bay and kaffir lime leaves to a boil, then add the lentils and cook until tender, about 15 to 20 minutes. Strain any excess water, remove leaves, and set lentils aside.2. In a medium-sized bowl, combine the juice and zest of the lemon, cracked pepper, salt, and contents of the Tonnino can. Flake tuna with a fork and mix just to combine.3. Slice the half loaf of sourdough into 4 pieces, place on a sheet tray, drizzle with olive oil, and place under the broiler for about 1 to 2 minutes, until golden brown. Remove from the oven and rub the cut garlic clove all over each slice of bread.4. Spoon about 2 tablespoons of cooked lentils atop each piece of bread, followed by a generous portion of the lemon-tuna mixture.To Serve:Cover the toasts with crumbled ricotta salata, basil, Maldon salt (to taste), and a drizzle of olive oil.Also in this series: <a href=/articles/2017/05/tuna-baked-eggs>Tuna and Olive Baked Eggs</a> and <a href=/articles/2017/05/tuna-salad>White Tuna and Corn Salad</a>

Lemon Tuna and Lentil Toast

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