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Tuna Tomato Dip

by , featured in Malta
Published by Hardie Grant
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Introduction

This dip is one of those recipes that gets tweaked and leveraged in many ways. Arjoli is a melting pot of classic Maltese flavours, but you can use what’s on hand in the fridge or pantry, omitting and adding to it ingredients such as capers, preserved artichokes, mint, beans, sun-dried tomatoes and spring onion (scallion). The dip is perfect spread over crusty ħobż or with galletti. You can even keep it cold and pack it for the beach.

This dip is one of those recipes that gets tweaked and leveraged in many ways. Arjoli is a melting pot of classic Maltese flavours, but you can use what’s on hand in the fridge or pantry, omitting and adding to it ingredients such as capers, preserved artichokes, mint, beans, sun-dried tomatoes and spring onion (scallion). The dip is perfect spread over crusty ħobż or with galletti. You can even keep it cold and pack it for the beach.

Image of Simon Bajada's Tuna Tomato Dip
Photo by Simon Bajada

Ingredients

Serves: 6

Metric Cups
  • 180 grams tinned tuna in oil (drained)
  • 3 anchovy fillets (chopped)
  • 200 grams tomato paste (concentrated puree)
  • 1 small onion (chopped)
  • 1 garlic clove (finely chopped)
  • 50 grams kalamata olives (pitted)
  • 100 grams galletti or water biscuits or cream crackers
  • 3 tablespoons chopped flatleaf parsley
  • 1 pinch of chilli flakes
  • 180 millilitres extra virgin olive oil
  • 2 teaspoons red wine vinegar (plus extra to taste)
  • 6½ ounces tinned tuna in oil (drained)
  • 3 anchovy fillets (chopped)
  • 7 ounces tomato paste (concentrated puree)
  • 1 small onion (chopped)
  • 1 garlic clove (finely chopped)
  • 1¾ ounces kalamata olives (pitted)
  • 4½ ounces galletti or water biscuits or cream crackers
  • 3 tablespoons chopped Italian parsley
  • 1 pinch of chile flakes
  • 6 fluid ounces extra virgin olive oil
  • 2 teaspoons red wine vinegar (plus extra to taste)

Method

Tuna Tomato Dip is a guest recipe by Simon Bajada so we are not able to answer questions regarding this recipe

  1. First blitz the crackers in the food processor until they have broken down.
  2. Now add all ingredients and blitz to a paste. If it seems dry, add a splash of water. Taste the dip and add more vinegar if desired.
  3. Serve with slices of crusty bread or galletti or water biscuits/cream crackers.
  1. First blitz the crackers in the food processor until they have broken down.
  2. Now add all ingredients and blitz to a paste. If it seems dry, add a splash of water. Taste the dip and add more vinegar if desired.
  3. Serve with slices of crusty bread or galletti or water biscuits/cream crackers.

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