2 slices of bread (bread used for bruschetta)
6 Cantabrico anchovy fillets
1 tablespoon of whole Piemonte hazelnuts
100g tuna sauce
300g tuna preserved in oil
1 tablespoon of capers preserved in vinegar
2 anchovy fillets
50g artichokes preserved in oil
Cut the bread into small rectangles and toast them in the oven
Place the tuna sauce (prepared by blending all of the ingredients together) on the toast, followed by the anchovy fillet and some chopped hazelnuts.
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