We’ve discovered a top notch sustainable fishmonger, Jules Crocker Cleanfish Australia. He’s awesome and has a market day in Sydney every Saturday.
We don’t want lose our fish stocks, but thankfully it’s getting easier to buy sustainable fish. Just chat to your fishmonger, you might be pleasantly surprised about how easy it can be to buy sustainable seafood. Although, it’s difficult to go wrong with mussels and oysters.
I know that I always say my dishes are simple, but when you’ve got a beautiful match of flavours, why complicate it too much…
One of the things that I love about tuna is that it’s such a robust fish to play with. So many varieties of fish have a delicacy that you could never consider a black olive crusting as it would completely smother any hints of the flavour. Tuna on the other hand,
- 4 nice thick tuna steaks around the 250g/8.8 oz a pop
- 2 cups of black kalamata olives, pitted
- 6 large cloves of garlic, diced
- 1/2 bunch of shallots
- 1 bunch of silverbeet or chard, loosely diced
- Olive oil
- 1 cup of white wine
- 50 g/1.8 oz butter
- Small handful parsley, finely diced. Unfortunately, we had to buy ours after the possums ate the whole lot in one night.
- Dice up your pitted olives and the white stems from about 10 of your spring onions.
- Heat up a fry pan and drop in about half your butter and slowly sauté the shallots, until a bit soft.
- Add the diced garlic. Keep cooking on low heat.
- Add 1/3 of a cup of the wine and slowly reduce until about half the liquid is left.
- Finely dice about 4 green stems from your shallots and sprinkle through at the last minute.
- Dice the silverbeet.
- Melt the remaining butter in a large fry pan.
- Add lashings of olive oil and crushed garlic…sizzle for a moment and then toss in the silverbeet followed by the remaining wine.
- This is a good moment to start heating another fry pan on a medium to high heat for the tuna, as you want it raring to go.
- Sauté for about 4-6 minutes until the silverbeet is cooked but not soggy.
- Rub your Tuna steaks with some olive oil, salt and pepper.
- Get the fry pan smoking hot.
- Drop the tuna into fry pan for about 90seconds each side. Remove.
- Cut diagonally.
- Build a nice little pile of spinach.
- Place triangles of Tuna on bed of silverbeet.
- Spoon over the olive mix.
- Sprinkle with diced parsley and drizzle with juices from the olive mix.
- Serve with a flourish and a nice chilled Pinot Noir or Rose.
- Game on.