Sicilian Tomato

6 slices Peasant bread sliced in half
2 cloves Garlic
12 Black Olives (pitted)
16 Capers (preserved in salt & soaked for 24 hours)
3 Springs of Oregano
½ Small onion
2 Plum tomato
To taste Salt
To taste Black pepper from mill
2 oz. Olive Oil extra Virgin

Cut the tomatoes into small pieces ½ inch in size on a large cutting board. Mince the ½ onion and add that to the tomato with all the other ingredients except the olive oil. Start to chop them very fine until it resembles a tartar. Blend half the olive oil into the chopped tomato mixture, then place aside. Cut the bread in half and place in the oven or on the grill and start to toast. Make sure it is toasted on both sides before removing from the oven. While it is still hot rub the crust of the toasted bread with the peeled cloves of garlic on both sides, making sure the oil from the garlic is released onto the bread. Then with a knife spread the tomato mixture on the bred and drizzle with good extra virgin olive oil and serve.

Tuna & White Beans

1 cup White water packed tuna
1 cup Cannelini Beans or Great Northern Beans
2 TBS. Minced Cloves
1 oz. Butter
2 TBS, Virgin Olive Oil
1 TBS. Basil
To taste Salt & Pepper

Place beans and tuna in food processor, add virgin olive oil, basil & salt & pepper. Toast or grill the bread and white still warm tuna. Rub Crust lightly with whole garlic cloves and spread with mixture. Garnished with Basil & Chive.

Gustav Mauler
Certified Master Chef