Tuna ftira recipe by Nicole Pisani

If I could write anything that reflects an understanding of Malta and all its flavors, it would be tuna ftira with crushed tomato, olive oil, salt and pepper. This version is made with pureed tomatoes, but crushed tomatoes and bread with olive oil, salt and pepper are the epitome of every Maltese's childhood - no more, no less.< /p>

Serves 2Maltese ftira 1 (or a large ciabatta) extra virgin olive oil to drizzle good quality tomato puree 1 150 g tinned tuna, drained 1 shallot, finely chopped chopped parsley 1 tbsp capers a handful of pitted olives 10, chopped sea salt and freshly ground vegetables marinated in pepper kimchi, sauerkraut or dill pickles , to serve

Cut the bread in half horizontally. Drizzle the cut sides generously with olive oil, spread the tomato purée, season and pat together.

In a bowl, put the tuna and a little oil of olives. Add the shallot to the bowl with the chopped parsley, capers and olives. Mix well and taste before seasoning. If it's dry, add more olive oil.

Pour the tuna mixture over one of the ftira halves, cover with the other half and cut the center. Serve with pickled vegetables.

Adapted from Salt Butter Bones by Nicole Pisani (Orion, £25)

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