Chris Ferrugia’s slow food emporium in Valletta is called Ambrosia (137 Archbishop Street, Valletta, 2122 5923) and it's a great place to enjoy Mediterranean comfort food.
Sear 4 thick slices of tuna in a very hot pan with a little olive oil. Take out of pan still under-cooked and moist.
Put a layer of bean puree on each slice; place the oven-dried tomatoes and sprinkle with cumin and parmegianno crumble
Finish at the last minute by placing under a hot grill till golden brown.
Serve on a salad of rukola and mixed herbs dress with salsa verde
1 table olive oil
Seasoning salt and pepper
300grm dried broad beans cooked till soft
All mashed together
6 slices of white bread preferably 2 days old
1 tablespoon freshly ground cumin
1tbl spoon extra virgin olive oil
2 tablespoons of parmeggiano
Mix all ingredients in a blender
Oven Dried Tomatoes:
4 large beef tomatoes
2tbl spoon s rock salt
2-table spoons demerera sugar
2tbl spoons olive oil
Blanch 4 large tomatoes and refresh in very cold water, peel and quarter
Take away seed and lay in a non-stick dish.
Sprinkle with salt and sugar mix. Cover with olive oil and place in a warm over for aprox 2hrs till tomatoes start to dry
Blanch a selection of herbs, basil parsley mint coriander and refresh.
Put in a bowl and hand blend add a few drops of lemon juice before using.