Albacore Tuna Recipe
Butterflied and served raw, cured with lemon juice, and confited in flavoured oil, finished with fried capers and pickled onions.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Tuna
Butterfly the albacore tuna by cutting it carefully in half lengthwise, ensuring not to cut all the way through. Rinse under cold water and pat dry.
- 2
Cure the Tuna
Place the butterflied tuna in a shallow dish and drizzle with lemon juice. Season with salt and black pepper. Cover and refrigerate for 30 minutes to cure.
- 3
Prepare the Flavored Oil
In a small saucepan, combine olive oil, crushed garlic, and thyme. Heat gently over low heat for about 10 minutes to infuse the flavors, then strain and discard solids.
- 4
Fry the Capers
In a small frying pan, heat a little olive oil over medium heat. Add the capers and fry until they are crispy, about 2-3 minutes. Remove and drain on paper towels.
- 5
Pickle the Onions
Thinly slice the red onion. In a small bowl, combine the sliced onions, sugar, and a pinch of salt. Add enough water to cover the onions and let sit for at least 15 minutes.
- 6
Assemble the Dish
Drain the cured tuna and place it on a serving plate. Drizzle with the flavored oil, top with fried capers, and garnish with pickled onions.
