When we were growing up, Our father Nick (Grandma Helen would call him “Nicholas”) used to own a fishing boat, a very old school one- it was nothing too fancy. There was enough room for us and mum. On the weekend dad would ask who would like to join him for a ride on the boat, “NO thanks” said Helena. “YES please” said Vikki. Helena wasn’t a massive fan of the ocean and barely went into the water. Still to this day, she avoids the water. You will find her on a beach bed- sun baking and drinking watermelon mojitos.
This recipe is in memory of our father.
A very simple and super healthy salad made with vibrant summer ingredients. We love visiting the Sydney Fish markets on a early Saturday morning and purchasing the freshest caught tuna. Our last visit we were lucky enough to meet Tony one of the Fish mongers at NICHOLAS SEAFOODS. Tony showed us how to fillet a tuna (the BIGGEST tuna ever been caught ) you can watch this on our YouTube channel Taking You Two- Episode 1 – Sydney Fish Markets
We have added sumac to the dry mix, the tangy lemony flavour works well with the tuna, when combined with the crisp radish and sweet grapefruit its a match made in salad heaven. Enjoy with a glass of Alpha Malagouzia Single Vineyard Turtles.
Serves 2 (hungry girls)
Ingredients
2 Yellowfin Tuna Fillets
Cobram Estate Lemon infused olive oil
Dry mix –1/2 teaspoon for each spice
Sumac
Dried chili flakes
Fennel seeds
Himalayan pink salt
Cracked pepper
1 endive, cleaned and chopped
1 packet heirloom tomato, cut in halves
1 grapefruit segments
1 bunch radish cut in quarters
1/2 handful fresh dill, finely chopped
Salad dressing
2 tablespoons Cobram Estate Garlic infused olive oil
1/2 teaspoon Himalayan salt
1/2 teaspoon cracked pepper
1/2 handful fresh parsley, finely chopped
1/2 lemon, freshly squeezed
1 long red chili, roughly chopped (optional)
Drizzle of balsamic vinegar
Lemon balm mirco herbs to garnish
Instructions
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Preheat your BBQ to high heat.
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Marinate tuna fillet in dry mix and drizzle with lemon infused olive oil.
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To make the salad add the endive, heirloom tomatoes, grapefruit, radish and dill.
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To make the dressing in a mortar and pestle add all the salad dressing ingredients and smash away.
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Add the tuna fillets to the BBQ and cook on each side for 3 minutes.
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To finish the salad add the dressing, balsamic and mix to combine.
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Cut the Tuna fillets into chunks and add on top of the salad.
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To finish a sprinkle of your favourite micro herb.
