Grilled Tuna Skewers with Green Olive Relish
Photography by Aaron McLean.
Bluefin tuna is caught along the coast of Andalucia only during the month of May. Now seriously threatened, it is somewhat of a luxury. Southern hemisphere tuna does not have the same fat cover as its northern cousins, and whereas when the Spanish cook it right through it remains succulent, our tuna is best served rare.
Serves: 4-6
INGREDIENTS
800 grams tuna steaks
Marinade
4 tablespoons olive oil
finely grated zest 1 lemon
2 cloves garlic, crushed
1 teaspoon fennel seeds, toasted and roughly ground
freshly ground black pepper
Relish
½ cup stuffed green olives, finely chopped
3 anchovy fillets, finely chopped
1 tablespoon capers, roughly chopped
1 teaspoon finely grated lemon zest
1 clove garlic, crushed
1 tablespoon chopped flat-leaf parsley
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt and freshly ground black pepper
To cook
bay leaves
2 lemons, thinly sliced and halved
13 cm wooden skewers, soaked in water
METHOD
Cut the tuna into 2 cm cubes. Combine the marinade ingredients in a shallow dish. Add the tuna and turn to coat. Cover and leave for 1 hour.
Relish: Combine the ingredients in a bowl and season with freshly ground pepper. Add salt if needed.
To cook: Thread two pieces of tuna alternately with a bay leaf and a slice of lemon, onto each skewer. Season with sea salt and cook in a preheated sauté pan or ridged grill until done to your liking; 30 seconds each side will give you rare tuna.
To serve: Arrange the skewers on plates and serve with the relish.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.