Italian Tuna Salad with Tomato-Anchovy Toast
Bart and Jamie Oliver kick off their new series with a colourful sharing platter bursting with flavour and simple ingredients. With our tuna and anchovies taking centre stage, this is a dish that begs for everyone to gather around the table and enjoy together.
Halve the anchovy fillets lengthwise and place them on a dish. Grate the zest of ½ lemon over them and squeeze the juice. Drizzle with half the oil from the can, grind black pepper over, and garnish with some fennel fronds. Set aside.
Put 1 can of tuna with its oil into a bowl and mash finely. Mix with the Greek yogurt, the zest and juice of ½ lemon. Season with salt and pepper and spread onto a large serving dish.
Mix the shaved fennel with the red chilli, rocket, and the juice of ½ lemon. Spread over the tuna cream. Distribute the drained tuna in coarse pieces over the salad.
Heat a splash of olive oil in a small pan and fry the capers for 2-3 min until crispy. Drain on kitchen paper and sprinkle over the salad.
Grill the focaccia slices until golden brown in a dry grill pan. Meanwhile, mix the tomatoes with the remaining anchovy oil, red wine vinegar, and season with salt and pepper.
Top the grilled focaccia with the tomatoes and marinated anchovies. Garnish with the dill.
Place the tuna salad and anchovy toasts in the middle of the table and serve immediately. Perfect to enjoy together.
