Recipe: BBQ albacore tuna with sauce agrodolce
BBQ albacore tuna with sauce agrodolce
Recipe by chef Stephen Hodges
Ingredients
- 4 180 g fillets albacore tuna
- 2 Tbsp olive oil
- sea salt
Sauce agrodolce
- 2 Tbsp olive oil
- 2 eshalots (finely diced)
- 150 ml white wine vinegar
- 60 ml dry white wine
- 1 Tbsp black currants
- 30 g caster sugar
Albacore tuna
Method
Sauce agrodolce
- Heat the olive oil in a medium size sauce pan over medium-low heat.
- Add diced eshalots and cook gently until very soft (without colouring)
- Add remaining Ingredients and 60 ml water. Stir well to combine.
- Increase the heat to medium-high and cook until the mixture has reduced by three-quarters.
- Set aside to cool to room temperature.
Tuna
- Preheat BBQ to a high heat.
- Bring albacore tuna fillets to room temp 10-15 minutes before cooking.
- Rub olive oil on both sides of albacore tuna fillets.
- Place on pre heated BBQ for 30 seconds then turn over for another 30 seconds.
- Repeat cooking process again (total BBQ time 2 minutes) - crisscross fillets.
- Leave in warm environment for another 2 minutes away from direct heat.
- Sandwich slice each albacore tuna in two, place on plate, and spoon over sauce agrodolce.
Make the sauce first to allow it to cool.