Tuna and roasted tomato ciabatta
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This tuna and roasted tomato ciabatta recipe is about as far from the average tuna and mayo sandwich as you can get. The tuna is mixed with a rich, heady combination of tahini and yoghurt for a luxurious filling, offset perfectly by slow-roasted tomatoes, basil and a little rocket.
First published in 2018
Ingredients
Metric
Imperial
Roast tomatoes
- 1kg tomatoes, preferably Italian
- 2 garlic cloves, sliced
- 2 tbsp of olive oil
Tahini tuna yoghurt
- 75ml of Greek yoghurt
- 1 tbsp of tahini
- 160g of tinned skipjack tuna in olive oil, drained
- lemon juice, to taste
To assemble
- 1 large ciabatta loaf, roast tomato-flavoured or plain
- 1 handful of rocket
- 1 handful of basil leaves
SAVE RECIPE
Method
1
Preheat the oven to 160°C/gas mark 3
2
Cut any large tomatoes into smaller chunks and half any smaller cherry tomatoes. Spread out in an oven tray and drizzle over the olive oil. Gently toss until they are evenly coated, season well and pop in the oven for 45 minutes to 1 hour until they are soft and beginning to split. Remove from the oven and allow to cool slightly
3
Meanwhile make the tahini yoghurt – mix the yoghurt, tahini and a squeeze of lemon juice together in a bowl. Taste and adjust the seasoning. Working gently, add the tuna into the yoghurt and combine until all is evenly distributed. Season to taste
4
Halve the ciabatta and spread the tuna mixture over the surface. Top with warm roasted tomatoes, keep any left over to serve alongside the sandwich. Top with fresh basil leaves, rocket and a good grating of black pepper. Close the sandwich with the remaining side of ciabatta and slice into three. Serve immediately
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