Maltese bread with oil, tomato and tuna (Ħobż biż-żejt)

1. Lightly toast the bread slices (ideally crusty Maltese sourdough).

2. Halve the tomatoes and rub the cut sides firmly into the bread slices so the flesh and juice soak in.

3. Spread each slice thinly with the tomato paste (Maltese "kunserva") and drizzle generously with olive oil; season lightly with salt and pepper.

4. Pile on the drained, flaked tuna, the capers, halved olives and thinly sliced red onion.

5. Scatter with freshly torn mint leaves.

6. Serve at once, or sandwich two slices together and wrap for the beach or a picnic.

Tip: Ħobż biż-żejt is a classic of Maltese beaches and weekend breakfasts – the secret is good crusty bread and plenty of oil; it's a complete bite even without the tuna.