Kaffir lime leaves give this simple dish extra citrus flavor.
Avocado and sweet potato aren't the only kind of toast you should be making. This version from chef Lauren Gerrie of New York City's bigLITTLE Get Together makes great use of canned tuna. "The cracked pepper and garlic balance out the citrus notes, while hearty lentils add fiber and protein," says Gerrie.
1 bay leaf
2 kaffir lime leaves (optional)
½ cup dried lentils
1 lemon, juice and zest
2 teaspoons fresh cracked pepper
¼ teaspoon kosher salt
1 can Tonnino yellowfin tuna in olive oil
½ loaf sourdough bread
1 clove garlic, cut in half
½ cup ricotta salata, crumbled
1 bunch fresh basil, torn
1. In a medium size pot, bring 4 cups of water, bay and kaffir lime leaves to a boil, then add the lentils and cook until tender, about 15 to 20 minutes. Strain any excess water, remove leaves, and set lentils aside.
2. In a medium-sized bowl, combine the juice and zest of the lemon, cracked pepper, salt, and contents of the Tonnino can. Flake tuna with a fork and mix just to combine.
3. Slice the half loaf of sourdough into 4 pieces, place on a sheet tray, drizzle with olive oil, and place under the broiler for about 1 to 2 minutes, until golden brown. Remove from the oven and rub the cut garlic clove all over each slice of bread.
4. Spoon about 2 tablespoons of cooked lentils atop each piece of bread, followed by a generous portion of the lemon-tuna mixture.
To Serve:Cover the toasts with crumbled ricotta salata, basil, Maldon salt (to taste), and a drizzle of olive oil.