- 4 sun-dried Tomatoes
- 1 tablespoon Balsamic vinegar
- 125 grams Artichoke hearts (from a jar)
- 60 grams Tuna (canned)
- 3 sprigs Parsley
- 3 Chopped leek stalks
- 2 tablespoons Mayonnaise
- 1 tablespoon Creme fraiche cheese
- 1 teaspoon Lemon juice
- 2 slices Whole-grain rye bread
Mix sun-dried tomatoes with vinegar in a bowl, pour boiling salted water over and let rest for 20 minutes. Drain, let cool and finely chop tomatoes.
Drain artichoke hearts and chop finely. Drain tuna and tear into bite-size pieces with a fork. Rinse parsley, pluck leaves from stems and finely chop leaves. Chop chives.
Mix mayonnaise in a bowl with creme fraiche and lemon juice until smooth. Add tomato, leek and artichoke, mix, add tuna and herbs and season with salt and pepper.