Italian-style tuna salad with tomato-anchovy toast
Bart and Jamie Oliver kick off their new series with a colourful sharing platter packed with flavour 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.
Cut each anchovy fillet lengthwise in half and arrange them nicely on a small plate. Grate the zest of half a lemon over them and then squeeze the juice over the anchovies. Drizzle with half of the oil from the tin and season with black pepper. Pluck some fennel fronds over it and let it marinate.
Place one tin of tuna, including the oil, in a mortar and pound until smooth. Add the Greek yogurt, followed by the zest and juice of half a lemon. Season with sea salt and black pepper, mix well, and scoop onto a serving dish.
Slice the fennel very thinly (possibly with a vegetable peeler or mandoline) and reserve the remaining fennel fronds. Finely chop the red chili pepper; remove the seeds if you prefer less heat.
Mix the fennel, chili pepper, and arugula with the juice of half a lemon and spread over the tuna salad. Drain the second tin of tuna, spread the tuna pieces over the salad, and sprinkle the fennel fronds over it.
Fry the capers in a small pan with a splash of olive oil until crispy. Drain briefly and then sprinkle them over the salad.
Cut the focaccia into slices and toast them under the grill or in a dry frying pan until golden brown. Meanwhile, slice or wedge the tomatoes, season with salt and pepper, and drizzle with the remaining anchovy oil and a splash of red wine vinegar.
Sprinkle the dill over the tomatoes. Top the toasted focaccia with the tomatoes and then lay the marinated anchovies over them. Serve immediately. Enjoy!
