Maltese Ftira Tuna and Caper Sandwich

Ingredients

• 1 can tuna in olive oil, drained
• 2 round sandwich rolls
• 1 tomato, sliced, plus 1 very ripe tomato, halved
• 2 tbsp capers, drained
• 8 black olives, pitted and torn
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, thinly sliced
• 1 garlic clove, halved
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Split the rolls horizontally and pull out a little of the soft crumb from each half, making a shallow hollow to hold the filling without it spilling.
2. Rub the cut sides of the rolls with the halved garlic clove, then squeeze and smear the halved ripe tomato over them, pressing so the pulp and juice soak into the bread.
3. This tomato-rubbing step is what makes a ftira; it seasons and moistens the bread from within, so do not replace it with a spread.
4. Drizzle the olive oil over the moistened bread and season with salt and black pepper.
5. Fork the drained tuna into large flakes and toss it with the capers, olives, sliced onion, half the herbs, and a squeeze of lemon. Do not mash it into a paste.
6. Layer the sliced tomato onto the bottom halves, season it, then pile the tuna mixture on top.
7. Close the sandwiches, press them firmly for a few seconds so the filling settles, and cut them in half. Serve with the remaining herbs and lemon wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.