Products:

2–3 cans of Compass tuna (your choice)
1 baguette
250 g ricotta
2–3 ripe tomatoes
1 small garlic clove
Olive oil
Salt & black pepper
Fresh basil
A squeeze of lemon juice (optional)

How to make it:

1. Slice the baguette into thin pieces, brush them with olive oil, and toast in a pan for 5–7 minutes until golden and crispy.
2. Dice the tomatoes and mix them with finely chopped garlic, olive oil, salt, pepper, and a little lemon juice. Add torn basil and give it a good stir.
3. Drain the tuna. Spread each slice with ricotta, top with the tomato mixture, and finish with chunks of tuna.
4. Drizzle with a little extra olive oil and serve right away.

Tip: Perfect for a quick appetizer or a light summer bite — fresh, simple, and full of flavor!