Bluefin Tuna Ceviche/Iberico Ham, Avocado, Melon & Roasted Tomatoes

Name: Bluefin Tuna Ceviche/Iberico Ham, Avocado, Melon & Roasted Tomatoes
Yield: Serves Four
Ingredients: 12 cherry tomatoes, sliced in half; 500 g fillet of bluefin tuna; juice of 2 limes; 12 thin slices of Iberico ham, or good quality Parma ham; 1 really ripe Charentais melon, peeled, thinly sliced; 1 ripe avocado, peeled, thinly sliced; 1 small handful fennel leaves; 2 tbsp red wine vinegar; 6 tbsp olive oil; rapeseed oil; sea salt & black pepper; 2 tbsp olive oil; 90 g very ripe tomatoes; 30 g shallot, finely sliced; 1 garlic clove, peeled, finely sliced

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Tomatoes

12 cherry tomatoes, sliced in half
sea salt & black pepper
rapeseed oil

Main course
Gluten-free

Method

To roast the tomatoes

Heat the oven to 100°C/210°F/gas mark ¼. Place the tomatoes onto a baking tray, season with salt and freshly ground black pepper and drizzle with a good helping of rapeseed oil. Place in the oven for 1¼ hours – the tomatoes wi