SEARED TUNA WITH AGRODOLCE

“I love a sweet-sour Sicilian sauce (there are many variations) and decided to try it over hot tuna – truly delicious. You could add roast brinjal, butternut or cauliflower to catch the sauce. Serve with crisp lettuce.”

Serves 4

EASY

Preparation: 20 minutes Cooking: 10 minutes

For the agrodolce sauce: red wine vinegar ¾ cup crushed red pepper flakes a pinch honey ¼ cup salt flakes a pinch red onion 2–4 T finely chopped sultanas 2 T roughly chopped green olives 2 T finely chopped orange 1, zested and juiced pine nuts 1–2 T, toasted

Italian parsley 1–2 T finely chopped

fresh tuna 4 x 150–200 g portions olive oil 2T sea salt and freshly ground black pepper, to taste

“I love the new, light fruity pickle I’ve discovered – it works well with

watermelon”

1 To make the sauce, simmer the vinegar, red pepper, honey and salt for 5 minutes, or until slightly reduced and syrupy. Pour over the onion, sultanas and olives. Allow to cool. Stir in the orange zest and juice. Check the seasoning. Stir in the pine nuts and parsley just before serving. 2 Moisten the tuna with olive oil and bring to room temperature. Heat a heavy castiron pan until smoking hot. 3 Remove the pan from the stove. Spray with cooking spray to prevent sticking.

Place the oiled tuna in the hot pan and return to a high heat. Sear for 1–2 minutes on each side – it should be rare. Season with salt. Place on plates and pour over the sauce. CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Catherine Marshall Pinot Noir 2017