THIS week we propose a few ideas for some delicious open sandwiches with some fresh ingredients. We recommend using sourdough bread - it is the best choice.

We start with an open sandwich of Slow Baked Tuna. Make sure you use only fresh tuna. A small piece of loin is ideal. This recipe serves 4.

You will need a 600g piece of tuna loin; 15 kaffia lime leaves (Mattas on Bold Street sells them); 2 tablespoons pink peppercorns; 300ml olive oil; some lime mayonnaise.

Pre-heat your oven to 160c / gas 2. To make lime mayonnaise, squeeze the juice of a lime into enough mayo for your sandwiches. Trim the tuna loin, removing any dark flesh and place it in a small casserole dish. Season well with some sea salt and scatter over the lime leaves and peppercorns, then pour over the olive oil and seal with a lid or aluminium foil. Put the tuna into the oven and bake for 45 minutes.

Toast your sourdough bread and leave it to cool. Once cooled spread each slice with some mayonnaise. Gently break the tuna into thick slices and arrange on top.

Or for a vegetarian choice, try this Halloumi Open Sandwich.

You will need 1 tablespoon olive oil; 8 x 1cm thick slices of halloumi cheese; 4 slices sourdough bread; 4 tablespoons hummus; 1 small cucumber, cut into long wedges; ½ lemon; a few rocket leaves; 1 red pepper, roasted, peeled and cut into quarters; some freshly ground black pepper

Heat the olive oil in a large frying pan over a high heat. Add the halloumi slices and fry for 2 minutes on each side until golden brown. Remove from the pan and squeeze with some lemon juice.

Toast the sourdough bread and spread generously with the hummus. Then top each slice with some cucumber, rocket leaves, roasted pepper and halloumi. Season with plenty of black pepper.

Even if tortillas do not theoretically classify as open sandwiches we added this Prawn Tortillas with Spicy Avocado and Tomato Salsa recipe as the result is very close to an open sandwich!

For 4 you will need 1 tbsp olive oil; 1 red onion, thinly sliced; 1 red pepper, thinly sliced; 1 garlic clove, crushed; 2 tsp ground coriander; 20 raw, peeled king prawns; 4 flour tortillas, warmed.

For the salsa use 1 avocado, peeled, stoned and diced; 1 large tomato, deseeded and diced; 1 small red chilli, deseeded and finely diced; 2 tbsp chopped fresh coriander; juice of 1 lime to taste. To prepare simply place all the ingredients in a bowl, stir gently to combine, then set aside.

Heat half the olive oil in a frying pan over a medium heat. Add the sliced red onion, red pepper, garlic and ground coriander. Stir until soft and transfer to a bowl.

Heat the remaining oil in the same pan over a medium heat.

Add the prawns and cook, stirring for 2-3 minutes, until they turn pink and are cooked through then combine them with the onion mixture.

Divide the prawn mixture among warm tortillas, top with the salsa and serve.