When I was in Sicily on a wine tour, we were served this incredibly simple and delicious starter at an afternoon wine tasting. Since then, I've made it and served it at many cooking classes and dinner events. Make sure to use Italian tuna in olive oil.
Recipe Mari Loewen.

Recipe Mari Loewen.

everything-anna.com (1)
  • Duration
  • Prep Time
  • 6Servings


  • 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.