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Ingredients
- 4 or 5 whole bulbs of garlic
- 4-5 tbsp of extra-virgin olive oil
- salt and pepper
- 1 or 2 baguettes
- torn butter lettuce leaves
- flaky tinned tuna
- anchovy fillets
- chives
Method
First make the roast garlic by placing 4 or 5 whole bulbs on an oven tray and roasting them in a pre-heated 180C oven for 20 minutes or so till soft. Cut each bulb in half and squeeze the garlic out into a bowl. Mix well with 4-5 tbsp of extra-virgin olive oil and season with salt and pepper to taste.
Cut four 2cm-thick slices from a baguette on an acute angle. Brush each with extra-virgin olive oil and place under the grill to toast a little.
Next, build the tartina, first by spreading on a base of roast garlic puree, then torn butter lettuce leaves, then flaky tinned tuna and, last, 3-4 anchovy fillets on each.
To finish, finely chop some chives and sprinkle over the lot.
