Ħobż biż-Żejt

Maltese bread dressed with tomato, olive oil, capers, olives and often tuna.

• Serves: 2 people
• Preparation: 15 min
• Cooking: No cooking

Ingredients

• 2 crusty Maltese bread rolls (ftira or ħobża, about 400g total)
• 2-3 tbsp olive oil
• 2 tbsp tomato paste (kunserva)
• 1 small tin tuna in olive oil (160g), drained
• 1-2 tbsp capers, rinsed
• 1 small red onion, thinly sliced
• 1 large tomato, sliced
• A few olives (optional but traditional)
• Salt and black pepper to taste
• Fresh mint or basil
• Pickled broad beans (ful medames style)
• ġbejna (fresh sheep cheese)
• Hard-boiled eggs

Method

1. Halve the bread and rub the cut faces generously with ripe tomato.
2. Drizzle with olive oil and season lightly.
3. Distribute the tuna, capers, olives, onion and herbs evenly over the bread.
4. Press the halves together for a portable sandwich, or serve open-faced straight away.