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Old school Jamie tapas, munchies and snacks

We had ten for dinner last night and instead of sitting down for a starter we had a selection of bits at the bar.
I turned to 'The return of the Naked Chef' for a couple of them and it reminded me how good and original Jamie was when he first burst on the scene.
The recipes below come from the tapas, munchies and snacks section of the book. It has to be said they went down pretty well.
 nb  I halved the tuna recipe as we were having a few different things to eat. we could also have easily halved the tapenade recipe but it keeps perfectly well in the fridge
 Asian infused tuna
Try to buy firm, deep red tuna. The idea is for it to be eaten raw - just like sushi ­ but, in actual fact, the acidity of the lime juice starts to cook the fish.

 serves 6-8

 455g/1lb tuna
1 ripe avocado, peeled and diced
juice of 4-5 limes, to taste
1-2 fresh chillies, deseeded and finely chopped
3 tablespoons sesame seed oil
4 tablespoons coconut milk
1 good handful of fresh coriander, finely chopped
2 heaped tablespoons sesame seeds
a little fresh ginger, peeled and finely chopped
soy sauce, to taste

Method
 
Finely dice your tuna and place in a bowl. Add the rest of the ingredients, stir and add soy sauce to season. This fantastically flavoured tuna is great on thinly sliced toasted bread.

Black olive tapenade

ingredients

200gms black olives (I used 3 pouches of the Crespo pitted black olives)
1 clove garlic peeled
6 anchovy fillets
chilli flakes
salt and freshly ground black pepper
ex virgin olive oil
juice of a lemon

Method

Put the olives, garlic and anchovy fillets in a magimix. Pulse until you have texture you want. loosen with olive oil and then season and add chilli to taste.
now add lemon juice and mix.
Serve on crostini or bread
tapenade ... done!
Pan toasted almonds

These must be the quickest things in the world to make. Believe me, there's nothing more scrumptious with any cold drink and good company than a plate of hot, toasted, tasty almonds. Try throwing them into salads too -- nothing better.

Serves 8

Ingredients  

1/2 tablespoon olive oil
255 g / 9 oz shelled and peeled almonds
1-3 small dried red chillies
2 generous pinches of Maldon sea salt

Method
Add the olive oil and almonds to a hot frying pan. Fry and kinda toast the almonds until golden brown, shaking the pan regularly to colour them evenly and accentuate their nutty flavour. Crumble in the chilli to taste and add the sea salt. Toss over and serve hot on a large plate. Bloomin' gorgeous.

  

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