Australian Gourmet Traveller - (08)August 2020 (1)

250 gmtrimmedcentre-cut
yellowfintunaloin(ideally
aged7-9days)
2 bananashallots,finelydiced
80 gmshop-boughtpickled
onions,diced
1 bunch chives, finely chopped

Rawdicedyellowfintuna,

souronions & endive

SERVES 3

Toachievea moresavouryflavour,Joshsuggestsusingyellowfin
tunathathasbeenagedbetweensevenandninedays,whichcan
bepurchasedfromFishButcheryinSydney’sPaddington. However,
fresh tuna will also work perfectly well in this recipe.

2 eggyolks

60 ml(¼cup)extra-virgin

oliveoil

2 tbsppickledonionjuice

fromthejar

2 yellowwitlofheads,

leaves separated

1 Dicetunainto1cmx 1cm

cubesandplacein a largebowl.

Addshallots,pickledonions,

chivesandaneggyolkandmix

tocombine.Addenougholive

oiltocoatingredientswell,then

enoughpickledonionjuiceto

bringdesiredamountofacidity.

Seasonwithsaltandpepper.

2 Assemblemixtureona plate,

topwithremainingeggyolk

thenarrangewitlofleaves

aroundthefish.Thinslices

ofcrispsourdougharealso

great additions to this dish.➤