Albacore tuna is fished more sustainably than other varieties (especially if line-caught), not to mention, it tastes great. You usually have to pre-order it from your fishmonger. Serve this dish as a summer meal with quality bread and olive oil.
- 500 g piece albacore tuna, skin removed
- 1 tbsp olive oil
- 1 cucumber, roughly chopped
- 250 g cherry tomatoes, quartered
- ½ bunch dill, roughly chopped
- 70 g pitted Ligurian or other small black olives
- ½ lemon, juiced
- 60 ml (¼ cup) extra virgin olive oil
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.
Rub tuna with oil and season with salt and pepper; as it is only seasoned on the outside, you can be more generous than usual.
Heat a pan or barbecue over medium–high heat until very hot and sear tuna 1 minute on each side or until browned. Cool, then cut into 5mm-thick slices.
Place in a bowl with cucumber, tomatoes, dill, olives, lemon juice and oil, and toss gently to combine. Season and serve.
Photography by Alan Benson.
As seen in Feast magazine, Jan 2012, Issue 5.