Fish Tales
By Jamie Oliver
20 mins
Not Too Tricky
serves 4
About the recipe
Right guys, let’s talk about the absolute joy of the humble tin of fish. We’re talking gorgeous skipjack tuna, caught at its absolute peak and preserved naturally with zero nasties. It’s affordable, it’s brilliant for the planet, and honestly, it’s every bit as delicious as fresh fish for a cracking pasta or zesty salad. But here’s the clever bit: it’s all about respecting the sea. By looking for that "pole and line" logo, you’re supporting old-school fishing practices that protect our oceans and look after local communities. Spending a few extra pennies on sustainable, MSC-certified, fair-trade fish is a simple way to enjoy it in a respectful way, ensuring that there’ll be plenty left for the generations to come.
Recipe From
Ingredients
1 x 45g tin of Fish Tales anchovies in olive oil
2 lemons
2 x 160g tins of Fish Tales tuna in olive oil
1 bulb of fennel
2 heaped tablespoons Greek yoghurt
½-1 fresh red chilli
50g wild rocket
2 tablespoons baby capers in brine
olive oil
400g focaccia
1kg ripe mixed heritage tomatoes
red wine vinegar
a few sprigs of fresh dill
Method
- Slice each anchovy in half lengthways and arrange nicely on a small platter, then finely grate over the zest of half a lemon, and squeeze over the juice. Drizzle over half the oil from the anchovy tin, then season with black pepper. Pick over a few fennel fronds, then leave aside to marinate.
- Tip one tin of tuna (oil and all) into a pestle and mortar and bash until fine. Add the yoghurt, followed by the zest and juice of half a lemon. Season to taste with sea salt and pepper, mix well, then spoon onto a serving platter.
- Finely slice the fennel (or use a speed peeler, if you like), picking the remaining fronds over the tuna. Finely chop the chilli (deseed, if you like).
- Toss the fennel, chilli and rocket with the juice of half a lemon juice, then pile onto the platter. Drain and flake over the remaining tuna.
- Fry the capers in a small pan with a splash of olive oil until crispy, then shake over the salad.
- Slice the focaccia, then grill or dry-fry until golden. Meanwhile, slice and season the tomatoes, drizzle over the remaining anchovy oil and a splash of red wine vinegar.
- Pick over the dill, arrange the tomatoes on the toasts, then drape over the marinated anchovies. Serve everything in the middle of the table and tuck in!
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