In our latest issue of ele Magazine ‘The European Summer Edition‘, we share delicious recipes from Simon Bajada’s new cookbook, Malta. This Arjoli Tuna Tomato Dip is one of our favorites, it is so simple to make – it has become our new favorite!
This dip is one of those recipes that gets tweaked and leveraged in many ways. Arjoli is a melting pot of classic Maltese flavours, but you can use what’s on hand in the fridge or pantry, omitting and adding to it ingredients such as capers, preserved artichokes, mint, beans, sun-dried tomatoes and spring onion (scallion). The dip is perfect spread over crusty ħobż or with Galletti. You can even keep it cold and pack it for the beach.
Ingredients
180 g (6½ oz) tinned tuna in oil, drained 3 anchovy fillets, chopped 200 g (7 oz) tomato paste (concentrated purée) 1 small onion, chopped 1 garlic clove, finely chopped 50 g (1¾ oz) kalamata olives, pitted 100 g (4½ oz) water crackers 3 tablespoons chopped flat-leaf (Italian) parsley 1 pinch of chilli flakes 180 ml (6 fl oz) extra-virgin olive oil 2 teaspoons red-wine vinegar, plus extra to taste
Method
First blitz the crackers in the food processor until they have broken down. Now add all ingredients and blitz to a paste. If it seems dry, add a splash of water. Taste the dip and add more vinegar if desired. Serve with slices of crusty bread or galletti. Enjoy!
Editor’s note – Galletti is a type of Maltese cracker similar to a water cracker.
This is an edited extract from Malta by Simon Bajada, published by Hardie Grant Books. RRP$45.00. Photography by Simon Bajada.
In our latest issue of ele Magazine ‘The European Summer Edition‘, we share delicious recipes from Simon Bajada’s new cookbook, Malta. This Arjoli Tuna Tomato Dip is one of our favorites, it is so simple to make – it has become our new favorite!
This dip is one of those recipes that gets tweaked and leveraged in many ways. Arjoli is a melting pot of classic Maltese flavours, but you can use what’s on hand in the fridge or pantry, omitting and adding to it ingredients such as capers, preserved artichokes, mint, beans, sun-dried tomatoes and spring onion (scallion). The dip is perfect spread over crusty ħobż or with Galletti. You can even keep it cold and pack it for the beach.
Ingredients
180 g (6½ oz) tinned tuna in oil, drained
3 anchovy fillets, chopped
200 g (7 oz) tomato paste (concentrated purée)
1 small onion, chopped
1 garlic clove, finely chopped
50 g (1¾ oz) kalamata olives, pitted
100 g (4½ oz) water crackers
3 tablespoons chopped flat-leaf (Italian) parsley
1 pinch of chilli flakes
180 ml (6 fl oz) extra-virgin olive oil
2 teaspoons red-wine vinegar, plus extra to taste
Method
First blitz the crackers in the food processor until they have broken down. Now add all ingredients and blitz to a paste. If it seems dry, add a splash of water. Taste the dip and add more vinegar if desired. Serve with slices of crusty bread or galletti. Enjoy!
Editor’s note – Galletti is a type of Maltese cracker similar to a water cracker.
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