Denise says:

Smoked tuna from the fishmongers and specialist delis is now becoming more widely available and it tastes just divine. A combination with figs and mozzarella cheese makes a simple but very tasty starter. No cooking is involved so it is ideal for Shabbats or Yom Tov or even served in larger portions for an Italian style lunch!

Smoked tuna like most smoked fish will keep in the refrigerator so long as it is coved with cling film for 3-4 days. Any left over; enjoy it on top of some crostini, chop up and add to risottos, scrambled eggs and omelettes or add to cream cheese as a filling in jacket potatoes.

Should you not be able to buy smoked tuna, smoked salmon would be a perfect substitute.

Preparation Time: 15 minutes
Cooking Time: None
Serves: 6 people

Ingredients:

6 large slices smoked tuna – if small use 2 slices per person
6 figs – green or black
150g mozzarella
Bunch of fresh basil
Salt and freshly ground black pepper
4 tablespoons extra virgin olive oil – to taste
6 slices of toast bread – white or brown– crust removed

Method

1) Cut the mozzarella into thin slices.
2) Roughly chop the basil and cut the figs into almost quarter but do not cut all the way through the base.
3) Place the dry toast on a plate and cover it with the sliced tuna.
4) Put several slices of cheese on top and complete with a fig.

To serve the stylish way: Garnish with basil leaves and freshly ground black pepper and a drizzle of extra virgin olive oil.
Tagged in: Dinner Party, Mediterranean, Parev, Salads, Shabbat, Smoked Tuna, Yom Tov