Serves 8
Directions
- 1Finely chop olives, capers, and anchovies.
- 2Place the tuna belly in a bowl and shred it.
- 3Incorporate the pickles and anchovies that had been chopped, add mayonaise and integrate well.
- 4Cut the bread into slices.
- 5Toast in a griddle or in the oven until crispy.
- 6Spread the mixture that has been prepared over the bread.
- 7Finish with an anchovy on top.
Ingredients
- 8 bread slices
- 8 anchovies
- 140 g tuna belly in oil
- 3 anchovies
- 15 olives
- 1 cdta capers
- 5 cucharadas soperas mayonnaise
Equipment
knifecutting boardbowlspoonpan
Tips
- You can use any type of pickles you like.
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