Seville Tartine Recipe
Tuna conserva, olive tapenade, pickled fennel and onions, spinach, lemon caper aioli, preserved egg yolk, crispy capers, rosemary garlic sourdough
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Bread
Toast the slices of rosemary garlic sourdough bread until golden brown and crispy.
- 2
Layer the Ingredients
Spread a tablespoon of olive tapenade on each slice of toasted sourdough. Top with a layer of fresh spinach.
- 3
Add Tuna and Pickles
Open the can of tuna conserva, drain it, and flake it over the spinach layer. Add pickled fennel and pickled onions on top of the tuna.
- 4
Drizzle Aioli
Generously drizzle lemon caper aioli over the toppings.
- 5
Finish with Egg and Capers
Place preserved egg yolks on top and sprinkle crispy capers for added crunch.
- 6
Serve
Serve immediately while the bread is warm and crispy.
