Tuna and roasted tomato ciabatta

Georgina Fuggle of greatbritishchefs created this delicious recipe which originally appeared on Greatbritishchefs.com 

Ingredients

  • ROAST TOMATOES

  • 1kg tomatoes, preferably Italian
  • garlic cloves, sliced
  • 2 tbsp of olive oil
  • TAHINI TUNA YOGHURT

  • 75ml of Greek yoghurt
  • 1 tbsp of tahini
  • 160g of Fish 4 Ever Skipjack Tuna Steaks in Olive Oil, drained
  • lemon juice, to taste
  • TO ASSEMBLE

  • 1 large ciabatta loaf, roast tomato-flavoured or plain
  • 1 handful of rocket
  • 1 handful of basil leaves

Method

1. Preheat the oven to 160°C/gas mark 3

2. Cut any large tomatoes into smaller chunks and half any smaller cherry tomatoes. Spread out in an oven tray and drizzle over the olive oil. Gently toss until they are evenly coated, season well and pop in the oven for 45 minutes to 1 hour until they are soft and beginning to split. Remove from the oven and allow to cool slightly
3. Meanwhile make the tahini yoghurt – mix the yoghurt, tahini and a squeeze of lemon juice together in a bowl. Taste and adjust the seasoning. Working gently, add the tuna into the yoghurt and combine until all is evenly distributed. Season to taste
4. Halve the ciabatta and spread the tuna mixture over the surface. Top with warm roasted tomatoes, keep any left over to serve alongside the sandwich. Top with fresh basil leaves, rocket and a good grating of black pepper. Close the sandwich with the remaining side of ciabatta and slice into three. Serve immediately.
greatbritishchefs - DONE
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s