Summer Sandwich

Wash the eggplant and cut two 0.5cm thick slices. Grill the eggplant slices and then season them with a little salt and oil.

Wash the cherry tomatoes, cut them into cubes and place them in a bowl. Dress them with oil, salt and a clove of garlic. Remember to remove the garlic from the cherry tomatoes before using them.

Take two tuna fillets from the package, draining them well of excess oil, and chop them coarsely.

Toast the slices of 8-grain soy bread on both sides and season them by rubbing one side per slice with the remaining garlic clove.

Assemble the sandwich: use one slice of bread as a base and place the eggplant, a little tuna, some Taggiasca olives, half of the cherry tomatoes, a teaspoon of pistachio pesto and some pistachio granules on top. Repeat the same process for the second sandwich and serve them accompanied by a small bowl of pistachio pesto.