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
