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

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

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