Smørrebrød with Tuna Salad, Capers and Olive Oil
Tuna Salad with Capers and Olive Oil © kvalifood.com
Tuna salad on rye bread is one of the more informal smørrebrød and belongs in the everyday category rather than the feast table. Tinned tuna became popular in Denmark from the mid-twentieth century and has since been a staple topping in Danish fridges. Here it is lifted with capers and sun-dried tomatoes, which give a concentrated umami sweetness. Good olive oil drizzled over at the end adds a Mediterranean richness that takes the dish out of the ordinary. The tuna should be flaked roughly with a fork, not mashed — it needs texture.
Ingredients
Yields 4 servings
Tuna salad
- 2 tins tuna in oil (good quality), drained
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp finely chopped red onion
- 1 tbsp finely chopped cornichons
- 1 tbsp lemon juice
- Salt
- Pepper
Assembly
- 4 slices dark rye bread
- Butter, for the rye bread
- 3 tbsp capers
- 4 sun-dried tomatoes, sliced
- Fresh parsley
- Good olive oil
- Flaky salt
Directions
Tuna salad
Flake the tuna roughly with a fork — do not mash it. Mix with mayo, mustard, red onion, cornichons and lemon juice. Season to taste.
Assembly
Butter the rye bread. Spread the tuna salad over. Top with capers and sun-dried tomato pieces. Drizzle with good olive oil. Garnish with fresh parsley and flaky salt.