serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Gozo & The Final Feast
episode • Shane Delia's Malta • Travel • 25m
G
episode • Shane Delia's Malta • Travel • 25m
G
Ingredients
- 400 g salt
- 400 g sugar
- zest of 1 lemon
- 10 g anise seeds, toasted
- Fennel fronds, to taste, plus extra to garnish
- 3 sprigs lemon thyme
- 2 bay leaves
- 3 sprigs marjoram
- 400 g fresh tuna
- 40 g baby capers (fry the capers for extra crunch), to garnish
- Watercress, to garnish
Sweet and sour dressing ('Agra dolce', Maltese style)
- 75 g tomato paste (Maltese kunserva if possible)
- 50 g tomato sauce
- 40 g shallots, diced
- 35 g fel fel (Maltese chilli paste)
- Olive oil
- 150 ml paprika oil (substitute with olive oil)
- Pinch of salt
- 125 ml white balsamic vinegar
Curing time: 3 hours
Instructions
- To make the curing mixture, in a mixing bowl, combine the salt and sugar. Mix in the lemon zest and toasted anise seeds, then the fennel fronds, lemon thyme, bay leaves and marjoram, breaking up the herbs to release the oils.
- Add tuna to bowl, and spoon plenty of the curing mixture on top so the tuna is completely covered. Cover with cling wrap and place in the fridge for three hours to cure.
- For the dressing, mix tomato paste, tomato sauce, shallots, fel fel, a little olive oil, paprika oil, salt and balsamic vinegar and whisk together so it emulsifies.
- Take the tuna bowl out of the fridge (the bowl might have a bit of moisture on top from the curing process). Rinse off the tuna in fresh water, pat it dry and cut into bite-size pieces.
- Mix tuna with a little of the dressing just to coat it, place in the centre of a serving bowl and ladle the rest of the dressing over the top. Sprinkle with capers, olive oil, fennel fronds and watercress to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Gozo & The Final Feast
