- 20 minutes
- Serves 4
Adapted from Italian-style tuna salad, jamieoliver.com ↗
Ingredients
- 1 x 45g tin of anchovies in olive oil
- 2 lemons
- 2 x 160g tins of tuna in olive oil
- 1 bulb of fennel
- 2 heaped tablespoons Greek yoghurt
- ½–1 fresh red chilli
- 50g wild rocket
- 2 tablespoons baby capers in brine
- olive oil
- 400g focaccia
- 1kg ripe mixed heritage tomatoes
- red wine vinegar
- a few sprigs of fresh dill
Let's cook
- Halve the anchovies and leave them to marinate with a little lemon zest and juice, some of their oil, black pepper and a few fennel fronds.
- Mash one tin of tuna with the yoghurt, add lemon zest and juice, season and spread across a serving platter.
- Finely slice the fennel and chop the chilli.
- Toss the fennel, chilli and rocket with lemon juice, pile it onto the platter and flake the second tin of tuna over the top.
- Fry the capers in a little olive oil until crisp and scatter them over the salad.
- Toast the focaccia until golden. Season the tomatoes and dress them with some anchovy oil and a dash of vinegar.
- Top the toasts with the tomatoes, dill and the marinated anchovies, and serve alongside the salad.
Tags
Check every packet for allergens.