INGREDIENTS
1 tin tuna
25g cherry tomatoes
2 tbsp balsamic vinegar
4 tbsp olive oil
1 spring onion, sliced
1 tbsp chopped chives
2 tbsp sliced basil
1 tbsp chopped mint
¼ green chilli, diced
Juice of half a lime
1 baguette, sliced diagonally
Recipe continues
METHOD
Grill the baguette until brown and crisp.
Mix the vinegar and oil together, drizzle half over the cherry tomatoes and roast in hot oven for 5 minutes at 180oc.
Combine all other ingredients together in a bowl and season well. Place piece of baguette on plate and top with tuna mixture and roasted tomatoes.