Some people claim not to like anchovies – but they generally haven’t tasted delicious hand-filleted ones packed in olive oil, such as the Ortiz brand caught off the Cantabrian coast of northern Spain. They are mild, sweetly salty, plump and delicious straight from the can. So before you shy away from a recipe that calls for anchovies … give them a try. If you don’t want to make your own mayonnaise, use one made from whole eggs, such as S&W or Thomy, and add garlic, anchovies and capers.
4 x 160g sashimi-grade Tuna steaks (see notes)
Extra virgin olive oil, for brushing
Salt flakes and freshly ground black pepper, to taste
Green salad, for serving
1 egg yolk
2 tablespoons lemon juice
1 clove garlic, chopped
6 Anchovy fillets
1 teaspoon salted capers, rinsed and dried
½ cup extra virgin olive oil
Make Anchovy Mayonnaise: blend egg yolk, lemon juice, garlic, anchovies and capers in a food processor. With the motor running, gradually drizzle in the oil until emulsified.
Heat a barbecue or char-grill plate.
Brush Tuna with oil and sprinkle with salt and pepper. Cook for 2-3 minutes each side, until well coloured but still rare inside.
Serve with Anchovy Mayonnaise and green salad.
Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle. Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre.
Albacore, Bonito, Striped Marlin, Swordfish.