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
10 April 2019, 5:18pm
Keith Abela
Keith Abela
1 min read
Serves 2
Ingredients
- 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
Method
- 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.
- Add a little more olive oil to the pan and toast the bread till golden brown and crunchy.
- Break the bread into various pieces and cut the cooked fish into different sizes.
- Place a few dots of kunserva around the plate and place the fish and bread ontop of the kunserva.
- Decorate the plate with the rest of the ingredients and drizzle oil over them.
- Serve immediately.
This recipe first appeared on Gourmet Today TV, April 2019
Watch the full episode below:
