• 8 (1/2-inch-thick) slices rustic Italian bread (from a round, crusty loaf)
• 1 garlic clove, peeled and cut in half
• Extra-virgin olive oil
• 3 medium tomatoes, sliced
• Coarse sea salt
• 2  cups baby lettuces
• 6  ounces fresh mozzarella cheese, sliced
• 2 (6-ounce) cans Italian tuna in oil, drained
   

Grill or lightly toast bread; put on a clean work surface, rub with cut sides of garlic and drizzle with oil.

Sprinkle tomatoes with salt. Make sandwiches with lettuces, tomato, a drizzle of oil, cheese and tuna