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Use Bread.
Prepare Tomatoes.
Use Smoked tuna.
Provide Parsley.
Provide Olive oil.
Provide garlic.
Provide a lemon.
Use Salt.

In a food processor, pulse herbs, capers, gherkin and garlic to chop finely, then add lemon and olive oil to make a sauce. Lay tomatoes on the sourdough, drizzle with the salsa verde and grind over some pepper. For the bruschetta variations, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. Mix the tomato salsa (chunky version) with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves.

Toast the bread in a pan, or grill pan with a little oil until brown. Meanwhile in a chopper or food processor, whizz up parsley, garlic, oil and lemon.
Spread the salsa on the toast. Add some sliced tomatoes on top and then the tuna.
Enjoy :).

Pile on to the bread and serve as a starter. We could eat salsa verde on pretty much anything, and it's particularly good on this tomato and white bean salad. Tuna steaks are well-seasoned, lightly pan-fried, and served atop fresh-made mango salsa for a delicious and impressive main course. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat. To make the Italian salsa verde: Combine shallot, parsley, chives, vinegar, oregano and salt in a medium bowl.

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