# Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich) Source: https://www.malteserecipes.com/recipes/hobz-biz-zejt/ Malta's iconic rustic sandwich of crusty bread, kunserva, olive oil, tuna, capers, onion, and tomato. Prep time: 15 minutes Cook time: No cooking Servings: 2 people Tags: sandwich, maltese-classic, traditional, tuna, mediterranean, no-cook ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 2 crusty Maltese bread rolls (ftira or ħobża, about 400g total) - 2-3 tbsp olive oil - 2 tbsp tomato paste (kunserva) - 1 small tin tuna in olive oil (160g), drained - 1-2 tbsp capers, rinsed - 1 small red onion, thinly sliced - 1 large tomato, sliced - A few olives (optional but traditional) - Salt and black pepper to taste - Fresh mint or basil - Cooked broad beans (fava beans), drained, as an optional topping - Fresh ġbejna (Maltese sheep's-milk cheeselet), as an optional topping - Hard-boiled eggs, as an optional topping ## Instructions 1. **Prepare the bread**: Slice the bread in half and drizzle lightly with olive oil. 2. **Spread kunserva**: Spread a thin layer of tomato paste over the cut surfaces. Traditionally, the bread is gently rubbed so the paste soaks in. 3. **Add toppings**: Layer tuna flakes, capers, onion slices, fresh tomato, and olives. Season lightly with salt and black pepper, then drizzle with a little more olive oil. 4. **Close and press**: Close the sandwich and press gently so the flavours combine. Many people prefer it slightly squashed and juicy. Ħobż biż-Żejt literally means "bread with oil," but it is much more than that. It is Malta's most iconic everyday sandwich: simple, rustic, and packed with Mediterranean flavour. ## Ingredient Substitutions Outside Malta The [ftira guide](/ftira/) explains the bread choices and offers more sandwich filling combinations. If Maltese bread is unavailable, choose a crusty loaf or roll with a firm crumb, such as a plain sourdough or ciabatta. Kunserva can be replaced with a thin layer of tomato paste, adjusting seasoning to taste. Cooked broad beans are an optional topping; ful medames refers to cooked beans, not a pickled product. See the [ingredient guide](/maltese-ingredients-abroad/#kunserva-polpa-and-tomato-sauce) for the different tomato products. ## How It's Traditionally Eaten - As a beach lunch - On boat trips - As a quick family dinner - Wrapped in paper and left to rest for 10-15 minutes before eating ## Traditional Notes & Tips - The bread is key: crusty outside and soft inside - It should be slightly messy and juicy - Every Maltese family has its own variation ## Bread with oil, and room for variation Ħobż biż-Żejt is closely associated with an outdoor summer lunch. [Visit Gozo describes a beach-day version](https://visitgozo.com/experience/local-delicacies/) with tomato, mint, onion, sheep's cheese, anchovies, and olive oil. Our tuna-and-kunserva sandwich is another combination, not a fixed list of compulsory toppings. The bread matters as much as the filling: use a crusty slice that can take the tomato and oil without collapsing, and choose the optional additions to suit the rest of the meal. ## Explore the collections - [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/) - [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/) ## Serve with or cook next - [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Bake the crusty bread used to build the sandwich. - [Ftira Għawdxija (Gozitan Potato Flatbread)](https://www.malteserecipes.com/recipes/ftira-ghawdxija/): Try similar toppings on a Gozitan potato flatbread. - [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Add a bean dip to a shared bread-and-small-plates lunch.