Grilled Tuna Skewers with Green Olive Relish

, from Issue #20, page 70. August, 2015
Photography Aaron McLean.
    Grilled Tuna Skewers with Green Olive Relish

    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. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue 128
    Check out our
    latest issue:

    Issue 128

    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.