After looking at the forecast early last week and a wind reading of 5 knots for Southern Tasmania, a trip to Pedra Branca chasing Southern bluefin tuna was soon on the radar.

Pedra Branca is about 26km South of South East Cape, the southernmost tip of mainland Tasmania. Known for its large waves and equally large game fish, the lure of 100kg plus tuna and calm swell was too much to pass up.

Up at 3am on Wednesday, we were greeted with below freezing temperatures for the 2 hour long trip to Southport to launch. After a tricky bar crossing in the dark, we were on our way.

Not far out of Southport we spotted birds diving and fish busting out of the water – the lures were soon in. We boated two school bluefin, but with the promise of larger fish at Pedra, we kept going.

It was a fair bit rougher than the 5 knot forecast predicted with swells reaching into the 2 meters plus territory plus a short NE chop. Bigger than what we expected but perfect bluefin fishing weather.

We soon picked up another two fish – one was a bit better, weighing in at 30kg. We decided that was enough tuna for a while and bottom fished for stripey trumpeter. By about 1pm we had enough fish so we headed home. On the way back up we came across seals, gannets and bluefin busting through a school of bait. It was an amazing sight. Picking up one more bluefin we decided that was enough, so we cracked a beer and sat back and watched the show. Below is a little snippet of video of the birds and seals feeding.

While we didn’t catch a jumbo, it was still one of the best days fishing I have had and something I am sure we will talk about for many years to come.

Looking at the 10kg of fish in my fridge I thought I might try and do something a bit different with it. I had it in my head that Bluefin would go well with white truffle oil, and guess what? – it does.

Ingredients
1x Decent chunk of Bluefin say 400g
2x Tbs Capers
250g of Floury Potatoes
200g Butter
1/2 cup of Milk
2x Heaps tbs of good Horseradish
A few drops of white truffle oil
Pepper and Salt
Juice from 1 lemon
2x Egg yolks
Olive oil

Method
1. Rub black pepper, olive oil and a little salt on the the Bluefin and let it come up to room temp then sear all sides in a hot pan. Then let sit for a bit.
2. Boil spuds, drain and put through a ricer and put back on a low heat. Then add milk, lemon juice, horseradish.
3. Then like a hollandaise sauce whisk in the the butter slowly and a little white pepper and salt to taste. Add 1 eag yolk and keep whisking. Then let cool and add the other one and whisk in.
4. Add truffle oil – be really careful with this as it is really strong. Taste and more lemon and horseraddish if required.
5. Slice the tuna and serve with capers and a little of the mash as a sauce – you don’t need much as it is really rich.