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Ingredients

• 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 nioise 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

Description

Serious Eats