Ingredients
Method
1.Preheat oven to 190°C fanbake.
2.I like to first marinate the onion to soften its sharpness. In a small bowl add the onion, capers and vinegar. Stir and set aside to allow the flavours to develop.
3.Slice potatoes thinly – I use a mandoline – and lay them on a lined tray. Sprinkle with a little salt and olive oil then bake in the oven until softened and beginning to go crispy and golden. Set aside.
4.Lightly rub the cut side of the garlic over one side of bread slices. Drizzle oil on both sides of bread and grill on both sides until marked and toasted. Arrange on a platter.
5.Break up the tuna and add it to the onion and vinegar. Pour over a little olive oil, stir and season with salt and pepper.
6.Not too long before serving, top toasts with a few crispy potatoes and a spoonful of tuna mix. Add tomato slices, some beans, olives and a piece of boiled egg or two. Sprinkle with micro greens and serve.