Tuna and roasted tomato ciabatta

60 minutes


Roast tomatoes

  • 1kg tomatoes, preferably Italian
  • 2 garlic cloves, sliced
  • 2 tbsp of olive oil

Tahini tuna yoghurt

  • 75ml of Greek yoghurt
  • 1 tbsp of tahini
  • 160g of tinned skipjack tuna in olive oil, drained
  • lemon juice, to taste

To assemble

  • 1 large ciabatta loaf, roast tomato-flavoured or plain
  • 1 handful of rocket
  • 1 handful of basil leaves


Preheat the oven to 160°C/gas mark 3
Cut any large tomatoes into smaller chunks and half any smaller cherry tomatoes. Spread out in an oven tray and drizzle over the olive oil. Gently toss until they are evenly coated, season well and pop in the oven for 45 minutes to 1 hour until they are soft and beginning to split. Remove from the oven and allow to cool slightly
Meanwhile make the tahini yoghurt – mix the yoghurt, tahini and a squeeze of lemon juice together in a bowl. Taste and adjust the seasoning. Working gently, add the tuna into the yoghurt and combine until all is evenly distributed. Season to taste
Halve the ciabatta and spread the tuna mixture over the surface. Top with warm roasted tomatoes, keep any left over to serve alongside the sandwich. Top with fresh basil leaves, rocket and a good grating of black pepper. Close the sandwich with the remaining side of ciabatta and slice into three. Serve immediately