BARBECUED TUNA WITH AGRODOLCE ONIONS
Serves 4
4 x 180g tuna steaks, cut 2cm thick
Extra virgin olive oil, for brushing and drizzling
Sea salt
AGRODOLCE ONIONS
3 tablespoons olive oil
3 small red onions, cut into 6 wedges
⅔ cup (150ml) good-quality red wine vinegar
¼ cup (60ml) dry white wine
1 tablespoon currants 1 teaspoon raisins
1 tablespoon pine nuts, toasted in a dry frying pan until golden brown
40g caster (superfine) sugar
1 tablespoon fish sauce
1. About 30 minutes beforehand, remove the fish from the fridge and let it come to room temperature.
2. For the agrodolce onions, heat the olive oil in a saucepan over medium-low heat. Add the onions and cook gently for 5 minutes, then add the remaining ingredients with ¼ cup (60ml) of water and stir well. Turn the heat up to medium and cook until reduced by about threequarters, with a beautiful sweet-sour flavour. Remove from the heat and leave to cool to room temperature.
3. Heat the barbecue to hot and clean the grill bars. Brush the tuna with olive oil and sprinkle liberally with salt. Put it on the grill at a 45-degree angle to the grill bars and cook for 2 minutes, then rotate to 45 degrees in the opposite direction and cook, still on the same side, for a further 2 minutes – this will give the fish nice criss-cross grill marks. Now turn the tuna over and cook for a final 3 minutes.
4. Place the tuna on a chopping board and cut each steak in half at an angle to expose its beautiful, rare centre. Place the fish on four plates and spoon the agrodolce onions over the top. Give it a good grind of pepper and a drizzle of olive oil, then serve.