Italian-Style Skipjack Tuna Salad with Tomato Bruschetta

Steps

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1. 1
   Pour the canned tuna into a bowl and pound it with a fork or pestle to create a creamy, broken-down texture.
   ▶ ≈0:47
2. 2
   Stir in lemon zest, a couple of tablespoons of yogurt, sea salt, and a pinch of black pepper. Mix well until creamy and well combined.
   ▶ ≈0:53
3. 3
   Prepare the fennel salad by thinly slicing the fennel bulb and seeding and slicing the red chilli.
   ▶ ≈1:21
4. 4
   Heat a small pan and fry the capers until they become crispy, then remove and drain on paper towels.
   ▶ ≈1:41
5. 5
   Slice the focaccia bread thickly and toast it on a hot griddle or in a pan until hot and crispy on both sides.
   ▶ ≈1:55
6. 6
   Top the toasted bread with sliced heritage tomatoes and Cantabrian anchovy fillets, then drizzle with extra virgin olive oil.
   ▶ ≈2:09
7. 7
   Spoon the creamy pounded tuna onto serving plates, and arrange the fennel salad and wild rocket around it.
   ▶ ≈2:22
8. 8
   Scatter the crispy fried capers over the top, add the tomato bruschetta, and garnish with fresh dill before serving.
   ▶ ≈2:41