PER SERVING:

bread, cut in a thin slice
canned tuna
2 sun-dried tomatoes
1 tbsp. canned sweet corn
drizzle of extra virgin olive oil
3 tbsp. crumbled goat cheese
1 tsp. chopped parsley

Choose a great Portuguese Alentejo bread and cut a thin slice. Open a can of good canned tuna. Book two sun-dried tomatoes and a tablespoon of canned sweet corn. Pour extra virgin olive oil over the slice of bread and take to roast. Mix the dried tomatoes with tuna and the corn and cover the slice of toasted bread. Sprinkle and cover with three tablespoons of crumbled goat cheese and a teaspoon of finely chopped parsley. Drizzle with olive oil and bake at 180°C (350°F) until the cheese is melted.

Bon Appétit.

Submitted by: Akis Konstantinidis, Chef at Can the Can Lisboa