Hobz biz-Zejt

Method

Slice the ftira horizontally and scoop out some of the soft crumb from the inside to create a hollow shell. Roughly chop the tomatoes and place them in a bowl with minced garlic, olive oil, salt, pepper and oregano, allowing the mixture to infuse for 10 minutes. Drain the tuna and break it into chunks, then combine with the tomato mixture along with the Kalamata olives and fresh parsley. Fill the hollowed bread generously with the tuna and tomato filling, allowing the oil to soak into the bread. Press the top back onto the bread and wrap tightly in cling film, then refrigerate for at least 2 hours to allow the flavours to meld. Cut into quarters and serve cold as a traditional Maltese snack.