Prep Time
15 Mins
Yield
Makes 6 to 8 servings
Photo: Iain Bagwell; Styling: Linda Hirst

How to Make It

Combine first 4 ingredients in a medium bowl. Add chopped eggs, cornichons, capers, and parsley, and stir well to combine. Add tuna; toss gently to blend. (The tuna should remain a bit chunky, not become finely flaked.) Spoon onto toasted baguette slices.

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