Maltese Open Sandwich

Serves 1-2
Time 20 minutes


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.