4 x 185g Bonito fillets
Juice of 1 lemon
1 tablespoon olive oil + extra for cooking
Salt and cracked black pepper
Caper Mayonnaise
1/3 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon baby capers, rinsed

White Bean Salad
1 punnet cherry tomatoes, halved
220g canned cannellini beans, drained and rinsed
70g snow pea sprouts
¼ cup small black olives
1 tablespoon baby capers, rinsed
2 anchovy fillets, finely chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped basil
2 tablespoons lemon juice
2 tablespoons olive oil
1 small clove garlic, crushed
Salt and cracked black pepper

If a milder taste is preferred remove the dark flesh of the Bonito by cutting the fillets in half lengthways, following the line of bones down the centre. Cut away the bones, trim and discard any dark meat. Make 2–3 diagonal cuts through the flesh.
Whisk lemon juice, oil, salt and pepper and pour over Bonito fillets, turning until well coated. Marinate for 15 minutes.
Preheat BBQ or char-grill.
Prepare salad by combining tomatoes, cannelloni beans, sprouts, olives, capers, anchovy fillets and herbs. Whisk lemon juice, oil, garlic, salt and pepper. Toss dressing through salad until well combined.
Whisk mayonnaise, lemon juice, capers, salt, pepper in a medium bowl.
Oil the BBQ. Cook Bonito, skin side down, over a moderate heat, 2-4 minutes each side or until the flesh flakes easily when tested with a fork.
Serve Bonito with salad or break fillets into large chunks and toss with salad. Drizzle with caper dressing.