The days are finally getting a little bit longer and brighter, and I’m loving it. It’s not that I don’t like autumn or winter (I love them!), but after December and if there’s a decided lack of snow, my interest tends to wane a little…it’s not even that I long for warmer temperatures, I just prefer to come home and not have it be so pitch black my brain thinks it may as well be the middle of the night!
This dish was created when we were having an abundance of gorgeous tuna — whether we went to the farm shop halls or the local supermarket’s fish counter, slabs of tuna steaks were waiting for us, and often at a much cheaper price than usual. So I mean, we had to buy it then, right…?
And as much as I love a grilled piece of tuna steak, there’s something so amazingly fresh about tuna that it sometimes seems a shame to do anything to it. It’s probably why my family and I love sashimi so much — when you have a piece of fish this good, why try and change anything about it?
So here we have it; a dish that’s a bit of a ceviche and a bit of sashimi combined together. The passion fruit part is a little fussy, but goes wonderfully with the tuna to cut through its richness. It’s pretty handy for serving at a party or gathering, since you can pre-slice the fish and arrange on a plate, and make the dressing, and keep both in the fridge before plating up just before serving.
Feeds 4 as a starter.
1.5 inch thick piece of tuna steak, weighing roughly 400-450g
2 ripe passion fruit
zest and juice of 1 lime
2 tbsp of olive oil
1 red chilli, deseeded and finely chopped
2 tsp of caster sugar
salt and pepper
handful of coriander, stalks removed and finely chopped
On a chopping board, slice across the tuna in very thin slices against the grain. If you like, you can put the fish wrapped in clingfilm into the freezer for twenty minutes to help you slice.
Arrange the slices side by side on four plates. Cover with clingfilm, and refrigerate until you are ready to serve.
To make the marinade, halve the passion fruit and spoon all the pulp and flesh into a sieve over a bowl to extract the juice. You can press the spoon against the pulp to help move it along. Discard the seeds, and you should be left with a bowl of passion fruit juice.
Add the lime zest, half of the lime juice, olive oil, chilli, caster sugar, a pinch of salt and pepper, and the coriander. Mix to combine.
To serve, remove the clingfilm from the plates, and spread the marinade over the slices on all four plates. Leave for about 10 minutes to just let the acid start to cook the fish, but no longer. Serve immediately.