Thon Crostini

Finely shred the tuna with a fork. Remove the skin from the onion and chop finely. Also chop the capers and parsley. Add everything to the tuna form. Add the mayo and mix thoroughly.

Season to taste with salt and freshly ground pepper.

Peel the garlic cloves and add them to the olive oil. Coat the Parisette slices with it. Toast the bread slices under the oven grill heated to 220 degrees or possibly with top heat until light brown. Take out. Spread the thon mixture evenly on the still warm Parisette slices. Serve the crostini on the spot.

Garnish with thin onion rings and capers to taste.

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