• 2 Bullet tuna (tumbrell)
• 2 slices of Maltese bread
• 100g pickled mixed vegetables
• 100g cherry tomatoes
• 30g extra virgin olive oil
• 50g green olives
• 100g mixed salad greens
• 20g Kunserva
• 6 sprigs mint or basil
• Chilli, to taste
• Salt, to taste
1. Fillet the bullet tuna and remove
all of the bones. Season well
with salt and place in a hot pan
with a little bit of olive oil. Cook
the tuna for 15 seconds on all
sides.
2. Add a little more olive oil to
the pan and toast the bread till
golden brown and crunchy.
3. Break the bread into various
pieces and cut the cooked fish
into different sizes.
4. Place a few dots of kunserva
around the plate and place the
fish and bread ontop of the
kunserva.
5. Decorate the plate with the rest
of the ingredients and drizzle oil
over them.
6. Serve immediately.
12
gozotoday | FRIDAY • 23 JANUARY 2026
FOOD
METHOD
Hobz biz-zejt salad
The sky's the limit when making a tuna salad... here Keith uses Bullet tuna as
well as the classic Hobż biż-żejt ingredients and creates a more elevated version
of the dish, full of f lavour and texture
INGREDIENTS
