Port Douglas & Mossman Gazette - - GET REEL -

BE aware of the cur­rents. Go on the app called windy.ty or If you have two or three me­tres of run you can ac­tu­ally find where the lee of the cur­rents are and get out of the run, so you don’t need as heavy a sinker but you can still fish in that run. Troy Ash­worth at Brans­fords reck­ons the app is a real find in it­self.

Place the pota­toes in a medium saucepan and cover with cold wa­ter. Bring to the boil over high heat. Boil, un­cov­ered, for 15 min­utes or un­til just ten­der when tested with a skewer. Mean­while, to make the sum­mer herb dress­ing place the oil, lemon juice, an­chovies and gar­lic in a medium bowl, and use a fork to whisk un­til well com­bined and mix­ture thick­ens slightly. Add the pars­ley, basil and green shal­lots, and stir to com­bine. Set aside. Cook the beans in a saucepan of boil­ing wa­ter for 2-3 min­utes or un­til bright green and ten­der crisp. Drain and re­fresh briefly un­der cold run­ning wa­ter. Drain and set aside. Drain pota­toes well, trans­fer to a medium bowl and set aside for five min­utes to cool slightly. When cool enough to han­dle, cut in half. Add 60ml (1/4 cup) of the dress­ing and toss gen­tly to com­bine. Set aside. Pre­heat bar­be­cue grill or char­grill on medium-high. Brush one side of each tuna steak with a lit­tle oil and sea­son with salt and pep­per. Cook, sea­soned-side down, on the bar­be­cue or char­grill for two min­utes. Brush the un­cooked side with a lit­tle oil, and sea­son with salt and pep­per. Turn the tuna steaks over and cook for two min­utes for medium. To serve, ar­range spinach, snow pea sprouts, beans, pota­toes and olives on plates. Top with tuna and spoon over half re­main­ing dress­ing.

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