If I could write anything that reflects an understanding of Malta and all its flavours, it would be tuna ftira with smashed tomato, olive oil, salt and pepper. This version is made using tomato puree, but smashed tomato and bread with olive oil, salt and pepper is quintessentially every Maltese person’s childhood – no more, no less.
Serves 2
Maltese ftira 1 (or a large ciabatta)
extra virgin olive oil for drizzling
good-quality tomato puree 1 tbsp
tinned tuna 150g, drained
shallot 1, finely chopped
chopped parsley 1 tbsp
capers a handful
pitted olives 10, chopped
sea salt and freshly ground pepper
pickled vegetables kimchi, sauerkraut or dill pickles, to serve
Cut the bread in half horizontally. Drizzle the cut sides with lots of olive oil, spread with the tomato puree, season and pat together.
In a mixing bowl, put the tuna and some olive oil. Add the shallot to the bowl along with the chopped parsley, capers and olives. Mix well and taste before seasoning. If dry, add more olive oil.
Spoon the tuna mix on to one of the ftira halves, top with the other half and slice down the centre. Serve with pickled vegetables.
Adapted from Salt Butter Bones by Nicole Pisani (Orion, £25)
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