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Chantel Dartnall’s ultimate dagwood

25 minutes

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Build-it-yourself pickled fish mini pitas

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Tomato soup with egg ’n cheese toasties

25 minutes

Great value

Sweet basil and balsamic roasted tomato rigatoni

20 minutes

Mediterranean

Seared tuna with agrodolce

10 minutes

Seared tuna with agrodolce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the agrodolce sauce:

¾ cup red wine vinegar
crushed red pepper flakes a pinch
¼ cup honey
a pinch salt flakes
2–4 T red onion, finely chopped
2 T sultanas, roughly chopped
2 T green olives, finely chopped
1 orange, zested and juiced
1–2 T pine nuts, toasted
1–2 T Italian parsley, finely chopped

For the tuna:

4 x 150–200g portions fresh tuna
2 T olive oil
sea salt and freshly ground black pepper, to taste

Method

To make the sauce, simmer the vinegar, red pepper, honey and salt for 5 minutes, or until slightly reduced and syrupy. Pour over the onion, sultanas and olives. Allow to cool. Stir in the orange zest and juice. Check the seasoning. Stir in the pine nuts and parsley just before serving.
Moisten the tuna with olive oil and bring to room temperature. Heat a heavy cast-iron pan until smoking hot.
Remove the pan from the stove. Spray with cooking spray to prevent sticking. Place the oiled tuna in the hot pan and return to a high heat. Sear for 1–2 minutes on each side – it should be rare. Season with salt.
Place on plates and pour over the sauce.

Cook's note: I love a sweet-sour Sicilian sauce (there are many variations) and decided to try it over hot tuna – truly delicious. You could add roast brinjal, butternut or cauliflower to catch the sauce. Serve with crisp lettuce.

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Chantel Dartnall’s ultimate dagwood

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Seared tuna with agrodolce

Seared tuna with agrodolce

Ingredients

Method