2 slices of bread per person (1 slice for open-face), should be soft and chewy, not dense (sourdough etc., wants to be “airy”), and preferably toasted
Tuna Filling:
12 oz. can good quality chunk tuna, use lid to press and drain well
¼ cup grated parmesan cheese (preferably more to taste)
1 small can sliced (not chopped) black olives
3 or 4 heaping tablespoons mayonnaise (Best Foods or Hellmans)
2 tablespoons pickle relish, drained
2 tablespoons white onion, finely chopped
1 teaspoon curry powder (preferably more to taste)
1 dash of fresh ground black pepper
1 generous sprinkle, red pepper flakes
Optional:
1 teaspoon capers, small and drained
Mix all the tuna filling ingredients together, and heap onto the bread. Serve with good potato chips and a chilled bottle of Sangiovese.
Yield varies according to personal preferences
