According to yotam ottolenghi the inspiration for this is a tuna melt. It is a great way to use up tins, jars and bits of herbs and cheese that have been sitting around in the cupboard or fridge for too long, plus a few fresh ingredients, such as basil and parmesan.
This is a recipe from Yotam Ottolenghi’s new cookbook, Ottolenghi Test Kitchen: Shelf Love. It’s bursting with gorgeous flavours, and the fact that it is all made in one pan is great
60ml olive oil
1 onion, peeled and finely chopped (150g)
6 garlic cloves, peeled and crushed
1 teaspoon chilli flakes
3 anchovy fillets, drained and roughly chopped
2 tablespoons capers
30g preserved lemons, flesh discarded and skin thinly sliced into strips
70g pitted kalamata olives, roughly torn in half
2 x 160g tins good-quality tuna in olive oil, drained and roughly flaked
1 tablespoon tomato paste
1 tin chopped tomatoes
250g orzo
Salt and black pepper
1-2 plum tomatoes 180g, cut into ½cm-thick rounds
40g parmesan, finely grated
10g basil leaves, roughly torn
Preheat the oven to 220C
Put three tablespoons of oil into a large, ovenproof saute pan for which you have a lid, and heat on a medium-high flame. Add the onion and cook, stirring occasionally, for about eight minutes, or until softened and browned.
Add the garlic, chilli and anchovies, cook for a minute more, until fragrant, then stir in the capers, half the lemon, 45g of the olives, tuna, tomato paste, tinned tomatoes, orzo, 450ml water, a teaspoon of salt and a generous grind of pepper. Bring to a simmer, then cover and transfer to the oven for 20 minutes, or until the orzo is cooked through.
Turn up the oven to 230C.
Lift the lid off the pan, then haphazardly top the mixture with the sliced tomatoes, sprinkle over the cheese and return to the oven, uncovered, for 10-12 minutes, or until bubbling and lightly browned.
Remove, leave to rest for about 10 minutes.
Top with the remaining olives and preserved lemon, the basil and the remaining tablespoon of oil, and serve straight from the pot
Original Recipe Yotam Ottolenghi
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