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!
Slice each anchovy in half lengthwise and arrange neatly on a small platter. Finely grate over the zest of half a lemon, then squeeze over the juice. Drizzle over half the oil from the anchovy tin, season with black pepper, and scatter over a few fennel fronds. Set aside to marinate.
Tip one can of tuna (oil and all) into a mortar and pestle and pound until smooth. Add the Greek yogurt, followed by the zest and juice of half a lemon. Season to taste with kosher salt and black pepper, mix well, then spoon onto a serving platter.
Thinly slice the fennel (a vegetable peeler or mandoline works well), reserving the remaining fronds. Finely chop the chili, removing the seeds if you prefer less heat.
Toss the fennel, chili, and arugula with the juice of half a lemon, then pile onto the tuna mixture. Drain and flake over the remaining tuna.
Fry the capers in a small skillet with a splash of olive oil until crispy, then scatter over the salad.
Slice the focaccia, then toast under the broiler or in a dry skillet until golden. Meanwhile, slice and season the tomatoes, drizzle over the remaining anchovy oil, and add a splash of red wine vinegar.
Scatter over the dill, arrange the tomatoes on the toasted focaccia, then drape over the marinated anchovies.
Serve everything in the center of the table and dig in!
