Serves 6​


2 slices of bread (bread used for bruschetta)

6 Cantabrico anchovy fillets

1 tablespoon of whole Piemonte hazelnuts

100g tuna sauce

Tuna sauce

300g tuna preserved in oil

1 tablespoon of capers preserved in vinegar

2 anchovy fillets

50g artichokes preserved in oil

Lemon juice

300g mayonnaise


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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