It was a «scratch tea» — I rummaged around the cupboard and pulled out a can of baby roma tomatoes, a few
mini cans of tuna, a jar of olives, a splash of leftover rose, half a red onion and a few cloves of garlic, cooked them up together and tossed them with some pasta.
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce)
cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two
mini loaves
of crusty bread 3/4 cup fresh flat - leaf parsley leaves