30-Minute Sourdough Discard Spicy Tuna Salad Tartine Crisps

Name: 30-Minute Sourdough Discard Spicy Tuna Salad Tartine Crisps
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (240 ml) sourdough discard (active and bubbly), at room temperature, patted dry with paper towels; 2 tablespoons (30 ml) extra virgin olive oil; ¼ teaspoon (1½ g) sea salt; ⅛ teaspoon (½ g) freshly ground black pepper; 2 cans (5 oz each) (280 g) canned tuna in water, drained very well and flaked; ¼ medium onion (40 g) red onion, finely diced; 1 large (35 g) fresh jalapeño, seeds removed for less heat (optional), finely minced; ¼ cup loosely packed (15 g) fresh cilantro, roughly chopped; 1 large (80 g) fresh lime, zested and juiced; 3 tablespoons (45 g) Greek yogurt, at room temperature; 1 tablespoon (15 g) mayonnaise; ¼ teaspoon (1½ g) sea salt; freshly ground black pepper, to taste; 1 whole (80 g) fresh lime, cut into wedges for serving (optional); 2 tablespoons (8 g) fresh cilantro leaves, whole leaves for garnish (optional)

From the MyKitchenBank Kitchen

Transform sourdough discard into crispy broiled crisps and top them with a bright, spicy tuna salad made with jalapeños, fresh cilantro, and lime. This Mediterranean-inspired tartine is ready in 30 minutes and makes an elegant appetizer or casual lunch. The broiled discard creates a crackly, crunchy base that won't get soggy, even when loaded with the juicy tuna mixture.

Prep: 12 min
Cook: 8 min
Wait: 5 min
Total: 25 min
Makes: 12 tartine crisps (3 per person)

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Ingredients

4 servings

1 cup (240 ml) sourdough discard (active and bubbly), at room temperature, patted dry with paper towels
2 tablespoons (30 ml) extra virgin olive oil
¼ teaspoon (1.5 g) sea salt
⅛ teaspoon (0.5 g) freshly ground black pepper
2 cans (5 oz each) (280 g) canned tuna in water, drained very well and flaked
¼ medium onion (40 g) red onion, finely diced
1 large (35 g) fresh jalapeño, seeds removed for less heat (optional), finely minced
¼ cup loosely packed (15 g) fresh cilantro, roughly chopped
1 large (80 g) fresh lime, zested and juiced
3 tablespoons (45 g) Greek yogurt, at room temperature
1 tablespoon (15 g) mayonnaise
¼ teaspoon (1.5 g) sea salt
freshly ground black pepper, to taste
1 whole (80 g) fresh lime, cut into wedges for serving (optional)
2 tablespoons (8 g) fresh cilantro leaves, whole leaves for garnish (optional)

Equipment (5)

Baking sheet
Small bowl
Fork or small whisk
Bread knife (optional, for shaping discard)
Kitchen paper towels

Steps

Before you start

Position your oven rack 5–6 inches below the broiler element and preheat the broiler to high
Pat dry your sourdough discard with a paper towel so it crisps rather than steams
Drain and flake your canned tuna well to remove excess liquid

1
Prepare sourdough crisps
- Spread the 1 cup (240 ml) of dried sourdough discard on a baking sheet in a thin, even layer about ¼ inch (6 mm) thick.
- You can gently press it with an oiled spatula or your fingers to create an even surface.
- Drizzle with 2 tablespoons (30 ml) olive oil and sprinkle with ¼ teaspoon (1.5 g) sea salt and a pinch of black pepper.
- Toss gently to coat, then spread again into a thin, even layer.
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Tip: Keep the discard as even as possible so pieces crisp uniformly without burning the thin edges.
2
Broil discard into crispsOven 500°F / 260°C
- Place the baking sheet under the preheated high broiler, 5–6 inches (13–15 cm) from the heat.
- Broil for 7–8 minutes, stirring once halfway through, until the discard is golden brown and crispy throughout.
- Watch closely because broiler intensity varies; you want deep golden color without black char.
- Remove from broiler and let cool on the sheet for 3–5 minutes until fully crisp.
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Ready when: Golden brown, crispy throughout; cools to a crackly texture
Tip: Stir once at the halfway point to ensure even crisping. If pieces are still soft after cooling, return to broiler for 1–2 more minutes.
3
Make tuna salad
- While the crisps broil, combine the 2 cans (280 g) of drained, flaked tuna with 0.25 medium red onion (40 g, finely diced), 1 large jalapeño (35 g, minced), and 0.25 cup (15 g, chopped) fresh cilantro in a small bowl.
- In a separate small bowl, whisk together 3 tablespoons (45 g) Greek yogurt, 1 tablespoon (15 g) mayonnaise, the zest and juice of 1 large lime (80 g), and ¼ teaspoon (1.5 g) sea salt.
- Fold the dressing into the tuna mixture until just combined.
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Ready when: Tuna is evenly combined with dressing; no dry pockets of tuna remain
Tip: Don't over-mix; gentle folding keeps the tuna in larger flakes rather than breaking it into a paste.
4
Assemble tartines
- Once the crisps have cooled and are completely crispy, break them into roughly 3-inch (8 cm) pieces if they've fused together.
- Top each crisp with a generous spoonful (about 1 tablespoon / 15 ml) of the tuna salad.
- If desired, garnish with a few whole cilantro leaves and serve immediately with lime wedges on the side.
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Ready when: Tartines are assembled and ready to eat
Tip: Assemble just before serving so the crisps stay crackly; if left more than 10 minutes, the tuna moisture will soften them.
5
Serve immediately
- Arrange the tartine crisps on a serving platter and serve at room temperature with lime wedges.
- The crispy discard base will stay crunchy for about 15–20 minutes after assembly.
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Tip: If tartines begin to soften, you can quickly return them to a hot (not broiler) oven for 1–2 minutes to re-crisp them.

Good to know

Tips

To make the tuna salad less spicy, remove the jalapeño seeds and white ribs before mincing; the pith holds most of the heat.
If your sourdough discard is very thick or stiff, thin it with 1–2 tablespoons of water before spreading, so it reaches a batter-like consistency that will crisp evenly.
For extra flavor, add ½ teaspoon of smoked paprika or cumin to the sourdough before broiling for a smoky or earthy note that pairs beautifully with the spicy tuna.
Serve with additional lime wedges, hot sauce, or sriracha on the side for guests who want to adjust the spice level to their taste.

Make ahead

The tuna salad can be made up to 4 hours ahead and stored in an airtight container in the refrigerator. The sourdough crisps are best made fresh just before serving or can be stored in an airtight container at room temperature for up to 8 hours. Assemble the tartines no more than 15–20 minutes before serving to keep the crisps crunchy.

Storage & reheating

Store the cooled sourdough crisps in an airtight container at room temperature for up to 8 hours (they soften after that). The tuna salad keeps in the refrigerator for 2–3 days in an airtight container. Do not freeze the assembled tartines, as the crisps will lose their texture. You can freeze the sourdough crisps separately for up to 2 weeks; reheat in a 375°F (190°C) oven for 3–4 minutes to re-crisp.

Substitutions

canned tuna in water → canned wild salmon or canned chickpeas (mashed lightly). Salmon adds richness; chickpeas create a vegetarian version with a different but equally satisfying texture.
Greek yogurt → crème fraîche or sour cream. Use the same amount; these add tanginess and richness instead of the Greek yogurt's protein boost.
fresh jalapeño → fresh serrano pepper or a pinch of cayenne pepper. Serrano is slightly spicier; cayenne is milder but adds heat throughout. Start with 1/8 teaspoon cayenne and adjust to taste.
fresh cilantro → fresh parsley or fresh basil. Parsley is milder; basil adds a sweet, herbaceous note. Use the same amount.