|425.00 g||chickpeas — tinned|
|500.00 g||yellowtail — or tuna, fillet|
|sea salt and freshly ground black pepper — to taste|
|30.00 ml||fennel — or lemon thyme|
|6.00||tomatoes — ripe, firm, sliced|
|1.00||onion — quartered, sliced|
|1.00||lemon — zest only|
|60.00 ml||olive oil — extra virgin|
|30.00 ml||vinegar — apple cider|
|fennel — or lemon thyme sprigs, to garnish|
Drain chickpeas and rinse if necessary. Reserve.
Heat a well-oiled, heavy-based frying pan and fry fish for about 2 minutes on each side. Season well and sprinkle fennel over. Remove, cool and flake.
Arrange tomatoes on a platter, sprinkle with sugar and season lightly. Scatter chickpeas, fish and onion over.
Season again and add olives and lemon peel. Sprinkle with oil and vinegar.
Sprinkle fennel sprigs over and serve at room temperature, accompanied by thick slices of toasted Italian-style bread.