- Prep Time
1 good baguette, sliced thin diagonally
- 2 small cans Italian tuna in olive oil
- 12 baby tomatoes, halved
- 2 cups baby arugula
- 1 cup capers in salt
- 1/2 cup extra-virgin olive oil
- Sea salt and cracked black pepper
For capers, rub capers between hands to remove the salt. Heat extra-virgin olive oil in small pot to medium high; place all capers into pot and fry for about 4 minutes. Remove with slotted spoon and drain on paper towels.
Meanwhile, place sliced baguette on large serving platter, layer with 1 teaspoon tuna, 6 arugula leaves, 2 tomato halves, 6 crispy capers. Season with salt and pepper.