Tartine of anchovies, tuna, roast garlic and butter lettuce

A tartine is an open-faced sandwich with a spread on top. In France it is a spectacular, lively, spring dish with so many combinations. This little number will be utterly delicious with a classic Bordeaux Blanc.

Ingredients - Serves 2 - Prep time 15mins

• 4 or 5 whole bulbs of garlic
• 4-5 tbsp of extra-virgin olive oil
• salt and pepper
• 1 or 2 good baguettes
• torn butter lettuce leaves
• flaked fresh 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 tartine, 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.