Italian-style tuna salad with tomato & anchovy toasts
Bart and Jamie Oliver kick off their new series with a colourful sharing platter packed with flavor and simple ingredients. With our tuna and anchovies in the starring role, this is a dish that invites you to gather around the table and share. Watch the video below!
Halve the anchovy fillets lengthwise. Place them on a serving plate with the zest and juice of ½ lemon and half the oil from the can. Season with black pepper and garnish with some fennel fronds. Set aside.
Mash 1 can of tuna together with its oil and mix with the Greek yogurt, the zest and juice of ½ lemon. Season with salt and pepper and spread onto a large serving platter.
Mix the shaved fennel with the red chilli, rocket and the juice of the remaining ½ lemon. Spoon over the tuna mixture. Break the drained tuna into large flakes and scatter over the salad.
Heat the olive oil in a small frying pan. Fry the capers for 2–3 minutes until crispy. Drain on kitchen paper and sprinkle over the salad.
Grill the focaccia slices in a dry grill pan until golden brown.
Mix the sliced tomatoes with the remaining anchovy oil and the red wine vinegar. Season with salt and pepper.
Top the grilled focaccia with the tomatoes and the marinated anchovies. Finish with the dill. Serve the tuna salad with the tomato-anchovy toasts straight away. Perfect for sharing.
