Monthly Archives: May 2020

Open Ftira with Seared Tuna and Chickpea Salad

Due to the circumstances I have been availing myself more of the ambulatory services that prowl the streets of Mosta. Every morning the bread van brings its freshly and traditionally baked bread from Qormi at 10.45 on the dot. I bought some lovely ftira this morning.

Today I also chanced a mobile fishmonger who had some nice fresh tuna for sale. It is the season for wild tuna. My first thought was to make ħobż biż-żejt with fresh tuna. This would also have been lovely, with a mix of kunserva, tuna, butter beans, olives, capers, tomatoes and olive oil but I had that not so long ago so instead made a simple chickpea salad with tomatoes, spring onions, basil and a balsamic vinaigrette.

Serves 2

Ingredients:

250g Fresh Tuna

1 Ftira

1 Chilli chopped

1 Clove Garlic chopped

Few mint leaves

1 Tomato cut in half

Olive Oil

S+P

For the Salad

1 Can Chickpeas drained and rinsed

3 Tomatoes Chopped

1 Spring Onion sliced

6 Basil Leaves thorn roughly

Balsamic Vinegar

Olive Oil

S+P

Method

In a plate place garlic, mint, chilli and a tablespoon olive oil and set aside

In a bowl mix the chickpeas, tomatoes, basil and spring onion. Add 1 tbsp olive oil, 1 tbsp balsamic vinegar and salt and pepper.

Season the tuna and add a tablespoon of olive oil making sure it is smeared on both sides. Heat a heavy-based frying pan on high heat and sear for one minute on each side. Place in the chilli and garlic mixture and allow to rest.

Meanwhile cut the ftira in half, rub half the tomato on each side until red and drizzle with olive oil. Spoon on some of the salad and the thinly sliced tuna.

Chilli sin Carne

Chilli sin Carne

This is a vegetarian take on the Mexican favourite Chilli con Carne. This basic sauce can be served with nachos or rice, wrapped in a large tortilla sprinkled with cheese to make a Burrito or in a smaller tortilla to make a Chilli Taco. I tend to use quorn mince but soya mince works as well

Serves 6

Ingredients:

1 Onion peeled and chopped

2 Cloves Garlic

2 tbs Olive Oil

2 Red Peppers deseeded and diced

1 tsp Cumin Seeds

1 tbs Tomato Puree

1 Chipotle Chilli soaked in hot water for 20 minutes and chopped if available

1 or 2 Red Chillies to taste chopped

400g Quorn or Soya Mince

500g Cooked Red Kidney Beans or 2 cans

2 Cans Polpa

1/2 Bunch Fresh Coriander chopped

Method:

Heat the olive oil in a saucepan on medium heat and add the onion, peppers, cumin seeds and 1/2 tsp salt for five minutes. Add garlic, stir and continue cooking for another two minutes. Add the kuorn and stir for two minutes. Add tomato puree for another minute and add the tomato polpa. Simmer for 15 minutes. Stir in the beans and leave for another five to ten minutes.Taste for seasoning. Make sure it is not too liquidy. Stir in the coriander leaving some for garnish.

Open Chilli Taco