By Luca Villari
Ingredients for Parsley and Lemon Tapenade:
Put olives, anchovies, garlic, capers, and mustard in food processor. Pulse to combine. With motor running, gradually add oil, lemon juice and zest. Season and fold in chopped parsley.
Ingredients for the Tomatoes:
Preheat oven to 180 degrees celsius. Place tomatoes in a roasting tray and season with salt and pepper. Sprinkle with chives and drizzle with virgin olive oil. Roast for 5-6 mins until soft. Remove and set aside.
To assemble, cut Tuna into 1 cm squares, thread 2 onto bamboo cocktail skewers or toothpicks. Drizzle tapenade around serving plate, arrange tomatoes around plate, then place skewers on plate. Garnish with parsley leaves, drizzle with virgin olive oil, and serve.
|200g Tuna loin fillet (cut into one or two long, 2cm square logs)|
|2 tbsp olive oil|
|1 tbsp chopped italian parsley|
|1 tbsp of chopped chives|
|1 tbsp of Sami's Kitchen Zaatar blend|