– One 250 g can of Ortiz Fried north coast tuna in Pickle
– 10 black olives
– 2 skinned tomatoes
– 2 finely sliced lettuce leaves
– 4 very crispy slices of toast
– Olive oil
– Wine vinegar
– Salt and pepper
Mixed the skinned tomatoes and lettuce leaves in a bowl and season. Pile the mixture onto the crispy pieces of toast and top with a piece of Ortiz north coast tuna in pickle. Garnish with the black olives and a sprinkle of olive oil and wine vinegar.
If you prefer, you can use the pickle from the can to dress the toast.