(serves 8)

Thinly sliced raw tuna is a luscious treat. Serve this dish tapas style accompanied with perhaps a bowl of freshly roasted almonds and some sliced chorizo. To wipe up all the tasty tomato juices serve sliced ciabatta bread. 

INGREDIENTS

115g-120g (12) green Sicilian olives (pitted and coarsely chopped)

8g (1 tbsp) capers in brine (rinsed and dried)

1/2 tsp red wine vinegar

90ml (6 tbsp) extra virgin olive oil

100g – 200g tuna (skin and any blood line removed}

150g-250g (8) truss of small - medium vine-ripened tomatoes

dill sprigs

METHOD

To make Green Olive Paste: Place olives and capers into a non-reactive bowl and mash or pound to a chunky puree.

Add vinegar drop by drop.

Add 60ml (4 tbsp) of the oil, in a steady stream, mashing constantly till olives are paste-like in texture.

Place a heavy-based fry pan over a low heat.  Add remaining oil and heat till warm.

Add tomatoes, cover with a lid, and sweat tomatoes for 4-5 minutes or till skins have split.  Remove from pan but retain any juices.  

Slice tuna as thinly as possible and arrange on a platter. Accompany with Green Olive Paste and warm Roasted Vine Tomatoes. Drizzle tomatoes with any retained pan juices and sprinkle tuna with dill.