- 4 tbsp olive oil
- Âź leek, white part only, chopped
- 1 garlic clove, crushed
- 85g/3oz canned tuna
- 1 tbsp fresh thyme, chopped
- 100ml/3½fl oz double cream
- 2 slices French bread
- Fresh parsley, dill and chervil sprigs
- Heat two tablespoons of the oil in a pan and gently fry the leek and garlic for 2-3 minutes, or until softened. Add the tuna and thyme, stir well and pour in the cream. Simmer for 4-5 minutes.
- Heat a chargrill pan, drizzle the bread with the remaining oil and griddle the bread for 2-3 minutes on each side, or until golden-brown and crisp.
- Serve the leek and tuna mixture on top of the toasted bread, garnished with the fresh herbs.