Begin by seasoning the little tunny fillet generously with salt. Preheat a pan over medium-high heat.

Add a sheet of baking paper to the pan, followed by a good splash of extra virgin olive oil. Place the fish into the pan and sauté on one side until nicely coloured.

Add the garlic cloves and herbs to the pan, then flip the fish over to lightly colour the other side.

Transfer the pan to a preheated oven set to 180°C and cook for around 7 minutes, or until the fish is just cooked through.

While the fish cooks, prepare the sandwiches. Slice the ftira in half and spread plenty of tomato paste on both sides.

Drizzle the bread generously with extra virgin olive oil and season with salt and black pepper. Top with capers, olives, chopped red onion, and plenty of fresh basil and mint.

Once cooked, remove the fish from the oven and discard the herbs and garlic. Gently flake the fish into large chunks and distribute evenly over the prepared bread.

Close the sandwiches and enjoy immediately.