CROSTINI WITH TUNA, LEMON AND CAPERS

I served this recipe with allioli- see recipe here. Then, you don't need to rub the bread with the garlic. I also substituted the normal tuna with a tin of chili tuna in oil. Lovely!

INGREDIENTS
1/2 long thin bread loaf, sliced on the diagonal
1/2 cup olive oil
2 garlic cloves
125g pitted black olives, cut into slivers
1 Tbsp salted capers, rinsed
8 semi-dried tomatoes, chopped
1 Tbsp chopped fresh oregano
125g can tuna in oil, drained
50g wild rocket

METHOD:
Put the olives, tomatoes, capers and oregano in a bowl. Add the tuna, breaking it up if too large.
To serve, toast the bread and rub with the garlic. Place a few rocket leaves on each bread slice, pile on the topping and drizzle with olive oil.

Serves 4-6

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