Smashed tuna with fennel and pickled blueberries
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- Phillippa Cheifitz
- 2 cups blueberries
- Easy
- Dairy free Heart friendly Pescatarian
- 15 minutes
- 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
Cooking Instructions
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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