You'll find variations of this classic dish in restaurants all along the southern Italian coast, especially in Sicily and Calabria. I've tried many different recipes, but this one is my favourite.
400g very fresh skinned tuna loin, chopped into 1cm cubes
6 anchovy fillets in oil, drained and roughly chopped
2 tablespoons capers, drained and roughly chopped
3 tablespoons pitted black olives (preferably Leccino), drained and roughly chopped
3 fresh plum tomatoes (preferably San Marzano), deseeded and chopped into 5mm cubes
1 fresh, medium-hot red chilli, deseeded and finely sliced
1 small spring onion, finely chopped
2 tablespoons chopped fresh-leaf parsley
2 tablespoons extra virgin olive oil, plus extra for brushing
Grated zest and juice of 1 unwaxed lemon
8 slices of ciabatta
1 garlic clove, peeled
8 leaves of chicory or Little Gem lettuce
2 tablespoons anchovy extract (optional)
1) Put the tuna, anchovies, capers, olives, tomatoes, chilli, spring onion and parsley in a medium bowl. Stir to combine.
2) Pour over the oil and add the lemon zest and juice. Toss everything together gently. Leave for 5 minutes to allow the flavours to combine.
3) Meanwhile, brush both sides of the ciabatta with a little olive oil and toast under the grill until lightly golden. Leave to cool then gently rub the garlic clove over both sides.
4) Place a chicory or lettuce leaf on each plate and pile the extra tuna mixture into the leaves. Drizzle over the anchovy extract, if using. Serve with the ciabatta.