Bluefin Niçoise with Lemon & Pepper Mayonnaise

Last Sunday was the best day tuna fishing I have ever had.

We left Hobart at 6am and headed South.  A few hours later we had the lines in the water and started to troll. I think it only took 3 mins and we had a quadruple hook up - was rather tricky with only 4 of us in the boat.  After that we decided that it would be more sensible to run 3 rods and while later we went to 2. The tuna were coming to the boat thick and fast and it didn't take long for the seals to cotton on to what we were doing - there was quite a bit of tug of war going on, I think my arms are still sore! Once we had got our bag we headed for the shack where we had a cold beer waiting. A perfect day.

I think alone I have eaten about 5kg of tuna this week but I'm still not sick of it. We normally eat it by it's self with a bit of soy and wasabi but by the end of the week we decided we need some vegetables so I made this salad.

Ingredients 300g Fresh Tuna 1/2 cup of Green Beans 2x Cos Lettuce Hearts 2x Tbs Caper Chopped Roughly 2x Tbs Red Onion Chopped Finely 3x Eggs 2x Tomatoes - quarted 4x Small Waxy Potatoes 1/2 Cup Sunflower Seed Oil 1/2 Cup Olive Oil 2x Egg Yolks 2x Tsp Horseradish 2x  Tsp White Vinegar Juice of 2 Lemons 3 Tsp Cracked Black Pepper Salt to taste Mayo In an electric whisk beat the egg yolks, horseradish, pinch of salt, and vinegar. The while whisking slowly add the oil. Now add the lemon and pepper to taste.

Salad 1. Soft boil the eggs, boil the potatoes and blanch the beans and set aside. Break up the cos hearts and dress with a bit of olive oil and salt. Plate up the cos, potatoes, beans, tomatoes and eggs. 2. Season the tuna and sear in a hot pan on all side - this should only take say 20 seconds on each side. The slice finely and place on top of the salad. Add the capers and onion on top of the tuna and add bit of the dressing.

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No Fish Today