Trio of tapas

Transport yourself to the sun-drenched plazas of Spain with this vibrant trio of tapas – delicate raw tuna with crispy capers, seasonal Swiss chard with marinated peppers, and succulent scallops bathed in a zesty caper sauce.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This trio of tapas earns a Nutri-Score B rating, indicating a well-balanced nutritional profile. The dish features a variety of seafood including sushi-grade tuna and scallops, which provide high-quality protein and beneficial omega-3 fatty acids. The recipe incorporates numerous vegetables such as Swiss chard, peppers, and potatoes, contributing essential vitamins, minerals, and fibre. While there is some fat content from olive oil and butter, these are primarily healthy unsaturated fats. The deep-fried olives slightly impact the overall score but are balanced by the predominantly healthy ingredients throughout the rest of the dishes.

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Ingredients

For the raw tuna with capers

• potatoes 2 large red Desiree, scrubbed
• tuna 100g/3½oz raw, sushi grade, thinly sliced
• olive oil 2 tbsp
• rosemary 3 fresh sticks, leaves picked
• capers 1 tbsp small, in brine
• anchovies 6
• red wine vinegar 1 tsp
• oregano pinch dried

For the seasonal greens

• peppers 2 red
• garlic 1 clove, crushed
• thyme 1 tsp chopped fresh
• olive oil 2 tbsp
• red wine vinegar splash
• balsamic vinegar splash
• Swiss chard 200g/7oz
• white wine 100ml/3½fl oz
• lemon juice of ½

For the deep-fried olives

• olives 250g/9oz large pitted green
• anchovies 8
• egg 1 medium free-range, beaten
• breadcrumbs 40g/1½oz panko

For the scallops

• butter 65g/1oz unsalted
• shallot 1, peeled and finely chopped
• garlic 2 cloves, crushed
• white wine 50ml/2fl oz
• white wine vinegar splash
• capers 2 tbsp, chopped
• chilli flakes pinch dried red
• crème fraîche 3 tbsp
• lemon 1, juice and zest
• basil 30g/1oz fresh, chopped
• olive oil 2 tbsp
• scallops 3 king, shelled, cleaned and cut in half horizontally

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Method

1. Begin the raw tuna dish by gently boiling the Desiree potatoes in their skins until just tender. Allow them to cool in the cooking water to preserve their texture and flavour. Once cooled, drain thoroughly, slice into thick rounds and arrange artfully on a serving plate.
2. Carefully lay the thinly sliced sushi-grade tuna over the potato rounds, creating an attractive pattern. The raw fish should be very fresh and of the highest quality for this Spanish-inspired tapa.
3. Heat the olive oil in a frying pan and add the rosemary leaves and capers. Fry until they become crisp and aromatic – this adds wonderful texture and releases their essential oils. Allow to cool slightly before scattering them evenly over the tuna.
4. Arrange the anchovies in a decorative criss-cross pattern across the top of the tuna tapas. Their intense saltiness will complement the delicate flavour of the raw fish.
5. Create a simple dressing by combining the warm, infused oil from the pan with red wine vinegar and oregano. Spoon this mixture over the assembled dish to add a final layer of Mediterranean flavour.
6. For the seasonal greens, preheat your grill to its highest setting or prepare to use a gas hob flame. Carefully blister the red peppers, turning them regularly until the skin is completely blackened and charred all over. This technique develops a wonderful smoky flavour reminiscent of authentic Spanish cuisine. Use tongs and heatproof gloves to handle the hot peppers.
7. Place the blackened peppers in a bowl and cover tightly with cling film or a lid. The trapped steam will help loosen the skins. After cooling, remove the charred skin and cut the sweet pepper flesh into strips.
8. Combine the prepared pepper strips in a bowl with crushed garlic, fresh thyme, olive oil, and splashes of both red wine vinegar and balsamic vinegar. Allow to marinate so the flavours can develop and meld together.
9. Heat olive oil in a frying pan and add the Swiss chard. Sauté briefly for 1–2 minutes until it begins to wilt, then pour in the white wine. Allow the greens to simmer and braise gently for 10 minutes until perfectly tender but still vibrant.
10. Prepare your deep-fat fryer by preheating the oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
11. For the deep-fried olives, carefully stuff each pitted green olive with a piece of anchovy. This creates a delicious contrast between the briny olive and the umami-rich fish. Roll each stuffed olive first in beaten egg and then thoroughly coat with panko breadcrumbs for maximum crunch.
12. Carefully lower the prepared olives into the hot oil and fry for 1–2 minutes until they develop a gloriously golden, crispy coating. Remove with a slotted spoon and drain on kitchen paper.
13. Arrange the braised Swiss chard on a serving plate, spoon the crispy fried olives over the top, and then lay the marinated pepper strips across the dish for a striking presentation.
14. To prepare the scallop tapas, heat 25g of butter in a frying pan and gently sauté the finely chopped shallot and crushed garlic until soft, fragrant and translucent.
15. Add the white wine to the pan and simmer until reduced by half, concentrating the flavours. Then add a splash of white wine vinegar and the chopped capers for a tangy, briny element.
16. Introduce a pinch of dried red chilli flakes for gentle heat, then stir in the crème fraîche along with lemon juice and zest for brightness. Finally, fold in the freshly chopped basil at the last moment to preserve its vibrant colour and aroma.
17. In a separate frying pan, heat the remaining butter with olive oil until foaming. Carefully place the halved scallops in the pan and sear for 2–3 minutes until caramelised on the outside yet tender within. Arrange on a serving plate and spoon the aromatic caper sauce over the top.
18. Present all three tapas dishes together – the raw tuna with crispy capers, the seasonal greens with fried olives, and the scallops with caper sauce – for an authentic Spanish dining experience that celebrates the diverse flavours of Mediterranean cuisine.

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Suggested Wine Pairing

Majestic: La Gitana Manzanilla Sherry

This bone-dry, refreshing Spanish aperitif perfectly complements this tapas selection with its crisp, saline character. The sherry’s delicate almond notes and distinctive coastal minerality create a sublime match with the raw tuna and seafood elements. Its bright acidity cuts through the richness of the deep-fried olives while enhancing the brininess of the capers and anchovies in this Spanish small plate medley.

Tesco: Finest Albariño Rías Baixas

A quintessential Spanish white that pairs beautifully with these Mediterranean nibbles. This zesty Galician wine offers elegant stone fruit flavours with a distinctive saline quality that echoes the coastal influence in these seafood tapas. Its refreshing acidity balances the richness of the scallops, while its subtle floral notes complement the aromatic herbs in this tapas assortment.

Sainsbury’s: Taste the Difference Verdejo Rueda

This vibrant Spanish white showcases crisp apple and citrus notes that perfectly accompany these traditional tapas dishes. The wine’s subtle herbaceous character harmonizes with the rosemary and thyme in the recipe, while its clean finish refreshes the palate between each different Spanish morsel. Its moderate weight stands up to the varied flavours in this Mediterranean spread without overwhelming the delicate raw tuna or the subtle sweetness of the scallops.

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What can you serve with this

1. Crusty bread – Essential for mopping up the delicious juices and sauces from each tapas dish. A traditional Spanish barra loaf or sourdough works perfectly to complete the Mediterranean experience.
2. Garlic prawns – These sizzling, garlicky gambas al ajillo complement the existing seafood elements while adding another classic Spanish tapas option to your spread.
3. Spanish tortilla – This potato and onion omelette provides a substantial, comforting addition that balances the lighter fish and vegetable tapas with its rich, satisfying texture.
4. Jamón ibérico – Thinly sliced, cured Spanish ham adds a luxurious, savoury element that contrasts beautifully with the fresh flavours of the seafood tapas.
5. Manchego cheese – A wedge of this nutty Spanish sheep’s milk cheese with some membrillo (quince paste) offers a perfect finish to your tapas feast, providing a traditional end to the meal.

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Nutri-score Health Check

This trio of tapas recipe receives a Nutri-Score of B, placing it firmly in the “well balanced” category.

The score reflects several positive nutritional aspects. The dish features high-quality protein sources from the sushi-grade tuna and scallops, which provide essential amino acids and omega-3 fatty acids beneficial for heart health. There’s an abundance of vegetables and greens including Swiss chard, red peppers, potatoes, and herbs that deliver important vitamins, minerals and dietary fibre. The recipe uses olive oil as its primary fat source, which contains heart-healthy monounsaturated fats.

Some factors that prevent it from achieving the highest rating include the salt content from anchovies and capers, the deep-fried element of the olive preparation, and the butter and crème fraîche in the scallop sauce which contribute saturated fat. However, these elements are used in moderation and balanced by the numerous nutritious components.

This score has been automatically calculated from the ingredients in the recipe and is only a guide. The smaller portion sizes typical of tapas service also help make this a relatively nutritious option when enjoyed as part of a balanced diet.