Grilled Tuna Skewers with Green Olive Relish
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.