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Vikki & Helena

  • Home
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  • Recipes
    • All Breakfast Just Greens Meat Seafood Sweets
      Seafood Cod with tomatoes and oregano Image

      Cod with tomatoes and oregano

      May 9, 2019

      Sweets Banana cinnamon pancakes

      Banana cinnamon pancakes

      March 21, 2019

      Cheese Helena and Vikki Moursellas  	 Nov 18, 2018, 9:30 PM 	 to me Hi Joey,   I hope you had a lovely weekend!  Please see the 2nd recipe and photo below. We hope you guys love it!   I will send through the invoice this week.   Please call me if you have any questions.  Thank you, Helena & Vikki           Feta, tomato & zucchini kefdethes & lemon yogurt

      Epiros Feta, Tomato & Zucchini Keftedes with Lemon Yoghurt

      December 4, 2018

      Cheese IMG_0220(1)

      Epiros Saganaki, Mastic Grapes, Honey and Walnuts

      December 2, 2018

      Breakfast thumb pic (1 of 1)

      Breakfast Burrito

      May 19, 2016

      Just Greens Beef Rainbow salad image (2)

      Beef Rainbow Salad

      April 20, 2018

      Just Greens img_7542

      Greek Style Pork Salata

      October 17, 2016

      Just Greens Helena and Vikki  (2 of 6)

      Roasted pumpkin & cauliflower quinoa salad

      May 6, 2016

      Meat Beef and Pumpkin Stew image

      Beef and Pumpkin stew

      April 20, 2018

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      May 9, 2019

      Seafood Helena-and-Vikki-Fishmarket--(8-of-16)

      BBQ Tuna Summer Salad

      September 13, 2015

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      February 22, 2018

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      Mandarin and Bay leaf olive oil cake

      July 11, 2017

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RecipesSeafood

BBQ Tuna Summer Salad

written by vikki&helena September 13, 2015
Helena-and-Vikki-Fishmarket--(8-of-16)

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.

Helena-and-Vikki-Fishmarket--(8-of-16)

Helena-and-Vikki-Fishmarket--(16-of-16)

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

  1. Preheat your BBQ to high heat.
  2. Marinate tuna fillet in dry mix and drizzle with lemon infused olive oil.
  3. To make the salad add the endive, heirloom tomatoes, grapefruit, radish and dill.
  4. To make the dressing in a mortar and pestle add all the salad dressing ingredients and smash away.
  5. Add the tuna fillets to the BBQ and cook on each side for 3 minutes.
  6. To finish the salad add the dressing, balsamic and mix to combine.
  7. Cut the Tuna fillets into chunks and add on top of the salad.
  8. To finish a sprinkle of your favourite micro herb.
H & V xx
BBQ Tuna Summer Salad was last modified: July 31st, 2017 by vikki&helena
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About Us

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Vikki & Helena

Helena and Vikki sassy identical twins born in South Australia, 2014 finalists on Channel 7's My Kitchen Rules. The girls learnt the tricks of the trade from their Greek grandmother. Growing up in a Greek family has given them the passion & love for Mediterranean food.

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