2 thick slices of crusty continental bread
125g tuna slices in oil
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.