Recipe

Crostini 

• ½ slender ciabatta, slices ½ inch (1cm) thick
  2 tbsp (30 mL) olive oil
  Sea salt and pepper

Tuna with White Bean and Olive Salsa

• 1 cup (250 mL) good quality canned tuna, packed in oil
  1 cup (250 mL) baby arugula (or parsley)
  1 cup (250 mL) canned or jarred cannellini beans, rinsed and drained
  2 tbsp (30 mL) fine olive oil
  1 tbsp (15 mL) aged wine vinegar
  ¼ tsp (1 mL) sugar
  Salt and pepper
  ½ cup (125 mL) brined green olives, rinsed, drained, pitted and chopped
  6 halves oil-packed sun-dried tomatoes, chopped
  4 anchovy fillets, chopped
  1 tbsp (15 mL) capers, rinsed, drained, and chopped
  1 small clove garlic, minced
  Leaves from ¼ bunch parsley, chopped
  12 leaves basil, torn
  2 tbsp (30 mL) olive oil
  1 tbsp (15 mL) red wine vinegar
  ½ tbsp (7 mL) lemon juice