There’s something undeniably satisfying about an afternoon snack that feels both simple and full of flavour. This sashimi-grade tuna and tomato toast by Miriam Al-noah (aka @mealswithmim on Instagram and TikTok) captures exactly that balance: crisp sourdough, cool slices of tuna, and a bright, rustic tomato topping that tastes like it was made for sunny days.
The magic lies in the textures and freshness – charred bread rubbed with garlic, juicy grated tomato seasoned just enough, and herbs that bring everything to life. It’s a dish that comes together quickly, relying on good ingredients and a few thoughtful touches to make it shine.
Light, fresh, and meant to be savoured slowly, it’s the perfect plate to enjoy with a chilled vermouth on ice, or whatever you like to sip during a lazy afternoon.
Ingredients
Serves 2 as an afternoon apéritif.
- 100 grams fresh tuna, sashimi grade
- 2-3 slices of sourdough
- 1 large heirloom tomato, ripe
- 1 clove of garlic
- a small handful of chives
- salt and pepper
- olive oil
Method
- Cut tomato in half lengthways and grate the tomato avoiding any of the skin onto a bowl or plate with raised sides.
- Use a strainer to drain the tomato so the water is reduced by about 30%. You want this mixture to be wet, but not so wet it makes your bread overly soggy.
- Transfer the tomato from the strainer to a small bowl and season with a drizzle of olive oil and salt and pepper to taste.
- Meanwhile, drizzle a large pan with some olive oil and wait until the pan is hot.
- Fry your sourdough until well charred, then remove from the pan.
- Cut the garlic clove in half and in a criss-cross motion lightly slice with a knife to soften the garlic and then softly rub the bulb across the charred toast.
- Slice tuna into thin pieces.
- Finely chop the chives.
- To construct, cut the toast into small pieces and top with the tomato mixture, some tuna, chives, salt, pepper and another drizzle of olive oil.
- Enjoy as an afternoon snack. I like mine alongside a vermouth with orange rind on ice!
