Toasted Layered Sandwich with Tuna & Vegetables
Ingredients
For 4 servings
4 x 80 g cans of Rio Mare Tuna in olive oil
½ rustic loaf
1 ripe tomato
6 oil-packed sun-dried tomatoes
4 slices grilled eggplant in oil
Oregano, extra virgin olive oil, salt
4 x 80 g cans of Rio Mare Tuna in olive oil
½ rustic loaf
1 ripe tomato
6 oil-packed sun-dried tomatoes
4 slices grilled eggplant in oil
Oregano, extra virgin olive oil, salt
Stampa Ricetta
Preparation
1. Preheat oven to 220°C (430°F). Thinly slice the bread, place on a baking tray, drizzle with oil, sprinkle with salt and oregano, and bake until crispy.
2. Dice the fresh tomato and chopped preserved vegetables. Combine with drained tuna.
3. Spoon the mixture over the toasted bread slices, layering 2–3 pieces.
