2 Wolferman's San Francisco English Muffins,
split and toasted.
1/4 cup olive oil
2 1/2 tablespoons red wine vinegar
1 tablespoon of finely minced fresh
mint
1 large clove garlic, minced
Pepper to taste
1 medium onion thinly sliced
1/2 cup thinly sliced radishes
1 can (6 1/2 oz)tuna, drained and flaked
1 can (2 oz.)anchovy filets, drained

In a small bowl, combine olive oil, vinegar, mint, garlic and pepper; wisk to blend. Measure out and set aside 2 tablespoons vinegar-mixture. Drizzle remaining vinegar-mixture over muffin halves. Layer onion, tomato, radishes, tuna and anchovies in order listed on each muffin half. Drizzle with reserved vinegar-mixture. Makes 4 servings