INGREDIENTS
500 grams tuna steaks cut into evenly sized pieces
olive oil
sea salt and freshly ground pepper
8-10 x 20 cm skewers or long, straight rosemary branches
Caponata
3 tablespoons olive oil
1 medium stalk of celery, thinly sliced
1 small red onion, finely chopped
2 cloves garlic, crushed
2 anchovies, roughly chopped, optional
1 tablespoon capers
12 green olives, pitted and roughly chopped
1 tablespoon tomato paste
1 medium vine tomato, diced
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 x 400 gram tin artichoke hearts, well drained and roughly chopped
2 tablespoons toasted pine nuts, optional
¼ cup chopped flat-leaf parsley
METHOD
Caponata: Heat the olive oil in a sauté pan and cook the celery, onion, garlic, anchovies, capers and the olives until the vegetables are soft. Stir in the tomato paste then the tomato, sugar, vinegar and the artichokes. Season and simmer for a few minutes until the mixture is thick. Add the pine nuts and parsley.
Tuna: Thread the tuna onto long skewers and brush with olive oil. If using rosemary branches strip most of the leaves off and place a long piece of aluminium foil underneath when grilling to stop them from burning. Season. Heat a sauté pan with a little olive oil and cook the tuna on all sides until golden but still rare in the centre.
To serve: Arrange the skewers on a serving platter and spoon over the caponata, which can be served warm or at room temperature.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.