Maltese Open Sandwich

11 Mar

Written By Adrian

Serves 1-2

Time 20 minutes

2 thick slices of crusty continental bread

125g tuna slices in oil

Salsa

8 kalamata olives

1 tbsp pickled onions, roughly chopped

1 stem basil, leaves roughly torn

¼ cup cherry tomatoes, halved

1 baby cucumber, diced

2 tbsp dry ricotta

2 tsp capers

1 tbsp extra virgin olive oil

Salt & pepper

Toast bread with a drizzle of olive oil until golden brown.

Combine all of the ingredients for the salsa in a small bowl, stir well so that all of the ingredients are evenly distributed.

Pile the salsa on to the toasted bread, and top with the tuna slices. Pour a little of the oil from the tuna can over the open sandwich to serve.

Scialatielli di Amalfi