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. 

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