• 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 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.

Why tuna toast is simply the best topping (period)

You will never look at a can of tuna the same again.

Cooking time

Serves

Makes 2

what you’ll need

  • 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
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I’ve long lived on tuna toast, but 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!

1.
To make the chermoula, combine all ingredients from olive oil to pinch of salt in a small bowl. Make your toast then top each piece with the tuna, drench each with chermoula and sprinkle a bit of Maldon salt over top. Snack away!

THE WRITER

Chef, owner of Moo Milk Bar in Toronto, photographer, and author of food blog I Will Not Eat Oysters. Danielle Oron has an obsession with food. You won’t find a lot of little dainty food penned and photographed by her. She loves a good family style meal. Her Israeli and Moroccan background definitely comes through in her cooking along with the classic French techniques she was taught at The French Culinary Institute (now the International Culinary Center). She also think she was Korean in another life. You’ll see lots of influence from there as well. Eat well, invite friends over, feed the family, and enjoy food.

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