For this recipe, you will need:

• 2 slices thickly sliced sour dough bread, toasted cooled
• 160 gram canned tuna
• 3 tbs hummus

Randy Shore is the author of Grow What You Eat, Eat What You Grow and the diner-driven cookbook Home & Away. Click Read more to see the full recipe!

Learn more through the links below!

https://arsenalpulp.com/Contributors/S/Shore-Randy

https://www.facebook.com/randyshorecooks/

Chef Rob Clark from the Fish Counter on Main Street, speaks to the benefits of 'Traditional' Sockeye cans. Traditional meaning bones and skin in!

https://www.thefishcounter.com/