Hobż biż-żejt salad

The sky's the limit when making a tuna salad... here Keith uses Bullet tuna as well as the classic Hobż biż-żejt ingredients and creates a more elevated version of the dish, full of flavour and texture 

Serves 2


  • 2 Bullet tuna (tumbrell) 
  • 2 slices of Maltese bread 
  • 100g pickled mixed vegetables 
  • 100g cherry tomatoes 
  • 30g extra virgin olive oil 
  • 50g green olives 
  • 100g mixed salad greens 
  • 20g Kunserva 
  • 6 sprigs mint or basil 
  • Chilli, to taste
  • Salt, to taste


  1. Fillet the bullet tuna and remove all of the bones. Season well with salt and place in a hot pan with a little bit of olive oil. Cook the tuna for 15 seconds on all sides.
  2. Add a little more olive oil to the pan and toast the bread till golden brown and crunchy.
  3. Break the bread into various pieces and cut the cooked fish into different sizes.
  4. Place a few dots of kunserva around the plate and place the fish and bread ontop of the kunserva.
  5. Decorate the plate with the rest of the ingredients and drizzle oil over them.
  6. Serve immediately.

This recipe first appeared on Gourmet Today TV, April 2019

Watch the full episode below: