The other day I got the chance to go and fish Mewstone – which is and island out in the middle of no where off the very remote South coast of Tasmania. I had never been there before and was pretty blown away by it all. It is a totally different world down there. Huge shear cliffs rising stright out of the ocean, birds, seals and tuna as far the eye can see. We mainly went down to chase Stripey Trumpeter but they weren’t having a bar of it. Luckily there were schools of tuna jumping around the boat and they were a lot more cooperative.

With all the awesome tomatoes kicking around at the moment I thought I would do something pretty simple and fresh with tuna.

Ingredients (For 2 servings)

4x Slices of bread (I used the 2 pound loaf from Jackman & McRoss)
10-12 Slices of Tomato
2 Tbs Capers
1/4 Salad Onion sliced very finely
Rosemary
150gm Fresh Tuna
Olive Oil
Pepper and Salt
Clove of Garlic
White Vinegar

1. Place the onions in some vinegar and a pinch of salt an hour before you want to eat them.
2. Bring the tuna to room temperature by leaving it out for 30 mins before cooking. Season and sear all side in a hot pan and let sit for 10-15 mins before slicing into 5mm portions.
3. Toast the bread ina griddle pan and rub with garlic.
4. Fry the capers in some oil until crispy.
5. Assemble the dish by placing tomatoes, tuna and onions on top of the bread and sprinkle with capers. Season well and finish with some rosemary infused olive oil.

I know I’m not going to say it’s shit, but I can really recommend this one – was bloody good.