Tipsy Tarts Deli

Mediterranean tuna salad 1 baby cos lettuce, leaves torn 200g red grape tomatoes, halved 1 small red onion, halved, thinly sliced 1 Lebanese cucumber, cut into 2cm cubes 1 green capsicum, cut into 2cm cubes 2/3 cup feta 2/3 cup pitted kalamata olives 2 tablespoons chopped fresh oregano 2 x 185g cans tuna in oil 1/4 cup red wine vinegar crusty bread, to serve METHOD Place lettuce, tomatoes, onion, cucumber, capsicum, feta, olives and oregano in a large bowl. Add tuna (undrained). Drizzle with vinegar. Season with pepper. Toss gently to combine. Serve. Classic Nicoise Salad Ingredients 1 pound red-skinned potatoes, sliced 1/3 inch thick salt 2 tablespoons dry white wine 10 ounces haricots verts or thin green beans, trimmed 4 large eggs 1/4 cup white wine vinegar 1/2 shallot, minced (about 2 tablespoons) 2 tablespoons dijon mustard 1 tablespoon chopped fresh thyme Freshly ground pepper 3/4 cup extra-virgin olive oil 8 cherry tomatoes or small cocktail tomatoes, halved or quartered 1 h

Open-Face Grilled Eggplant Sandwiches Ingredients Eight 1/2-inch-thick slices of peasant bread Extra-virgin olive oil, for brushing One 1 1/4-pound eggplant, sliced crosswise 1 inch thick Salt and freshly ground black pepper 4 plum tomatoes, sliced crosswise 1/4 inch thick 1/2 pound buffalo mozzarella, sliced 1/4 inch thick 8 large basil leaves, torn Coarse sea salt Method Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter. Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer. Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve. Grilled Tuna with Smoked-Almond Romesco Sauc