Escalivada tuna

Escalivada tuna

Posh Toast
30 mins

Escalivada is just the Catalan name for roasted vegetables. The charred veg are made ahead of time and stored in a marinade that takes on the flavours and soaks wonderfully into toast. Albacore or ventresca tuna are a luxurious treat but this is still wonderful made with regular tuna.


Quantity Ingredient
2 red onions
2 large peppers, peeled, (bell), a mixture of red and yellow
1 small aubergine, (eggplant)
225g jar albacore tuna in extra virgin olive oil
10 cherry tomatoes
1 small garlic clove, crushed
1 tablespoon red wine vinegar
4 slices pain de campagne
freshly ground black pepper


  1. Heat the grill to its highest setting. Cut the onions into chunky wedges. Halve the peppers, remove the seeds and cut into thick strips. Halve the aubergine widthways and slice each half into long wedges. Tip the vegetables onto a large baking tray lined with foil. Drain the oil from the tuna and spoon 2 tbsp of the oil over the vegetables. Season and toss together, then spread out into an even layer. Grill for 10 – 15 minutes, or until nicely charred. Keep an eye on them so that they don’t burn, and turn the vegetables every so often. Add the tomatoes to the tray for the final 4 minutes.
  2. While the vegetables are cooking, make the dressing. Combine the garlic, the reserved oil, the vinegar and some seasoning in a jar, and shake well. Transfer the vegetables to a large bowl, pour over the dressing and toss to combine. Set aside for a few minutes to cool and let the flavours meld together.
  3. Toast the bread. Pile the vegetables onto the toast and top with chunks of tuna.
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