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Grilled Tuna

with mint salsa & orange and fennel salad

*You can also use marlin or swordfish.

Serves 4

Preparation 20 minutes  

COOKING 10 minutes

Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


4 tuna steaks (about 200g each)

mint salsa
3 tbsp mint, finely chopped
4 tbsp capers, drained and chopped
2 cloves garlic, peeled and chopped
zest and juice of 1 lemon
1 tsp peperoncino chilli flakes
100ml extra-virgin olive oil

Orange And fennel salad
4 oranges, peeled and segmented, pith and skin removed
1 fennel bulb, thinly sliced
1 red onion, peeled and sliced
2 tbsp mint leaves
100ml extra-virgin olive oil
2 tbsp red wine vinegar


1Place mint, capers, garlic, lemon zest and peperoncino in a mortar, pound to a rough paste. Season generously with sea salt and freshly ground black pepper, add olive oil and lemon juice and mix well.

2Place tuna steaks in a large bowl and cover with cold water. Cover with cling film and refrigerate for 30 minutes. Remove from refrigerator and transfer to another bowl, discarding the water. Cover with half the salsa, then cover with cling film and refrigerate for 30 minutes.

3Remove tuna from refrigerator, and grill on an oiled barbecue or cast-iron griddle over medium heat for about 4-5 minutes each side.

4Meanwhile, make orange and fennel salad by combining all ingredients in a serving bowl, season and mix well.

5Transfer tuna to plates, spoon over remaining salsa and serve with the salad.

Wine Match

2018 Graci Etna Bianco, Sicily, Italy, A$47

Sicily’s indigenous white varieties carricante and catarratto can be relatively neutral but have a fascinating texture – quite rich and mouth-filling, yet clean, bright and tight. The core flavours are freshly peeled apple with a mouth-filling lemon pith texture so the wine happily interplays with the fresh mint and aniseed flavours of the fennel while acting as a counterpoint to boisterous flavours of the capers. The Graci has sufficient body and texture to deal with the protein powered tuna while retaining the zest and vitality to match the citrus laden salad. For a local hero, try a Margaret River semillon sauvignon blanc, such as the 2018 Pierro LTC (A$35).