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Gordo’s cranking tuna with olive crust

 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,

How to cook tuna and olive | Blah Blah Magazine well, you can have a bit of fun.

You don’t need a whole lot to keep this dish happy.How to cook tuna and olive | Blah Blah MagazineDo you have a favourite fish dish? Or perhaps, a dish that you’re struggling to master? I’d love you to let me know in the comments, below.

Gordo

Linking with:  With Some Grace
                           Fabulous Foodie Fridays

Awesome tuna with olive crust on a silverbeet bed
Quick, fast, fresh, healthy and super tasty tuna with olive crust on a silverbeet bed. Think salty, sweet and tang. It's the business.
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Ingredients
  1. 4 nice thick tuna steaks around the 250g/8.8 oz a pop
  2. 2 cups of black kalamata olives, pitted
  3. 6 large cloves of garlic, diced
  4. 1/2 bunch of shallots
  5. 1 bunch of silverbeet or chard, loosely diced
  6. Olive oil
  7. 1 cup of white wine
  8. 50 g/1.8 oz butter
  9. Small handful parsley, finely diced. Unfortunately, we had to buy ours after the possums ate the whole lot in one night.
To make the olive crust
  1. Dice up your pitted olives and the white stems from about 10 of your spring onions.
  2. Heat up a fry pan and drop in about half your butter and slowly sauté the shallots, until a bit soft.
  3. Add the diced garlic. Keep cooking on low heat.
  4. Add 1/3 of a cup of the wine and slowly reduce until about half the liquid is left.
  5. Finely dice about 4 green stems from your shallots and sprinkle through at the last minute.
To prepare the silverbeet
  1. Dice the silverbeet.
  2. Melt the remaining butter in a large fry pan.
  3. Add lashings of olive oil and crushed garlic…sizzle for a moment and then toss in the silverbeet followed by the remaining wine.
  4. 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.
  5. Sauté for about 4-6 minutes until the silverbeet is cooked but not soggy.
To cook the tuna
  1. Rub your Tuna steaks with some olive oil, salt and pepper.
  2. Get the fry pan smoking hot.
  3. Drop the tuna into fry pan for about 90seconds each side. Remove.
  4. Cut diagonally.
To serve
  1. Build a nice little pile of spinach.
  2. Place triangles of Tuna on bed of silverbeet.
  3. Spoon over the olive mix.
  4. Sprinkle with diced parsley and drizzle with juices from the olive mix.
  5. Serve with a flourish and a nice chilled Pinot Noir or Rose.
  6. Game on.
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Cybele Masterman (Bele) trained as a beauty therapist, aromatherapist and journalist. After working as all of the above has found herself on a quest for a beautiful and meaningful life that doesn't cost the earth. Follow on google: +blahblahmagazine twitter: @blahblahzine or Instagram: BlahBlahMagazine

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15 comments

  1. I’d love to try this , I struggle to master lots of food -mostly the plate presentation – it still tastes great (or my hubby and the kids are hungry and I don’t offer anything else.)

  2. Looks lovely. I love seafood. We are trying to eat more of it at home at the moment.

  3. My favorite fish dish is probably ‘pan-fried snapper with lemon risotto’ but I also very much enjoy tuna so I love the sound of your recipe! Thanks for sharing x

  4. Looks delish! I realise I’m starting to need another fish/veg dish other than salmon and kale. I always seem to overcook tuna, though. This dish will give me incentive to get it right.

  5. What a great recipe! I have to admit I’ve never cooked Tuna before, I’ve always been a little scared of it. Thank you for linking up with us for Fabulous Foodie Fridays. I hope you are having a great weekend x

    • Hi Lauren,

      One of the more versatile and robust fishes to play with. Well worth an exploration. If you would like a couple more recipes with this fine piscatory, I’m sure I can dig some up

      G

  6. It’s pretty easy, because it’s quite a robust fish x

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