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.

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