Ingredients

The following ingredients have 4 Servings
  • 4 slices crusty white bread (medium size)
  • 160 g tin tuna (in olive oil, drained)
  • 50 g artichokes (,drained)
  • 50 g sun dried tomatoes (,drained)
  • 80 g mozzarella
  • 1 small handful basil ((around 3g))
  • 1/2 tsp fennel seeds
  • 1/2 tsp oregano (dried)
  • 1 small handful arugula/rocket
  • 1 pinch salt and pepper (to season)
  • 1-2 tsp balsamic glaze

Instruction

  • Put the slices of bread under the grill and toast on one side, set aside but keep the grill on.
  • Roughly chop the artichokes and sun dried tomatoes then add to a bowl with the tuna, fennel seeds, oregano and basil. Season with salt and pepper and mix to combine all ingredients.
  • Add a small handful of arugula/rocket to the un-toasted side of each slice of bread. Top with equal amounts of tuna mixture then top with equal amounts of mozzarella.
  • Place under the grill until the mozzarella is melted, golden and bubbling. Drizzle with a little balsamic glaze and serve.