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Smashed tuna with fennel and pickled blueberries

5 minutes

Smashed tuna with fennel and pickled blueberries

By Phillippa Cheifitz

Serves 2 cups blueberries

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

Tuna steaks
Sea salt and milled black pepper
Torn fennel fronds
Pickled blueberries
2-3 punnets of berries
3/4 cup sugar
1 cup white wine vinegar
1 cup verjuice
Bay leaf
Few allspice berries

Method

Slice tuna steaks thinly and place between 2 sheets of non-stick baking paper. Smash with your fist until flattened.
Arrange on plates, season with coarse sea salt and milled black pepper. Cover with olive oil. Add sliced fennel and torn fennel fronds and spoon over pickled blueberries.
To pickle blueberries: Wash and dry 2 or 3 punnets of berries and place in a clean, dry jar. Combine 3/4 cup sugar, 1 cup white wine vinegar and 1 cup verjuice with a bay leaf and a few allspice berries and gently simmer for a few minutes, stirring at first to dissolve the sugar.
Allow to cool, and then pour over the blueberries. Cover and refrigerate. Best left for a few days but will keep indefinitely.

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Smashed tuna with fennel and pickled blueberries

Smashed tuna with fennel and pickled blueberries

Ingredients

Method