Parisian Tuna Tartine with Shaved Dandy Celery

Ingredients

• 2-12 ounces cans Albacore Tuna in water, drained
• 2 teaspoons Maldon sea salt or other flake salt
• ¼ teaspoon cracked black pepper
• Zest and juice of 1 lemon
• 2 Tablespoons Capers, chopped
• 1 Shallot, minced
• 2 Tablespoons Dijon mustard
• 2 Tablespoons flat parsley leaves, chopped
• 4 thick slices, crusty sourdough or rye bread, toasted
• 4 Dandy Celery branches, shaved paper thin on a Mandoline
• 1 Tablespoon Champagne vinegar
• 2 Tablespoon extra virgin olive oil