Ingredients
2 cans of light tuna in extra virgin olive oil
4 slices of rustic bread
250g cherry tomatoes
1 clove of garlic
1 spring onion
1 bunch of basil
Extra virgin olive oil
4 slices of rustic bread
250g cherry tomatoes
1 clove of garlic
1 spring onion
1 bunch of basil
Extra virgin olive oil
Preparation
15 minutes
Toast the bread with a drizzle of oil and a pinch of pepper in a frying pan or on a griddle.
Cut the cherry tomatoes into quarters and chop the spring onion.
Place the cherry tomatoes and spring onion in a bowl, add extra virgin olive oil, chopped basil and salt, then mix.
Rub the garlic over the freshly toasted bread.
Place the tomatoes and spring onion on each slice of bread, top with the tuna and garnish with a few basil leaves.
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