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Recipe

South Australian Broccolini® in Southern Bluefin Tuna Carpaccio

4
Serves
8 MINS
Prep Time
15 MINS
Cook Time
8
Ingredients
Ingredients
Method
  • 2 Broccolini®, bunches
  • 40 ml Barossa extra virgin olive oil
  • 1/2 tsp wasabi powder
  • 4 slices Southern Bluefin Tuna, cut 3mm thick x 7cm x 7cm
  • 100 grams Maggie Beer quince paste, cut into small cubes
  • 30 ml Maggie Beer verjuice
  • 30 ml Barossa shiraz
  • 1/4 tsp Salt, to season
  1. Blanch 4 whole stalks Broccolini® in boiling salted water for 1 minute. Drain and plunge into iced water to refresh. Drain.
  2. Cut florets from remaining fresh Broccolini® and use a vegetable peeler to shave the stems into strips.
  3. Lay strips and heads on a silicon paper-lined baking sheet, drizzle with 10ml olive oil and sprinkle with wasabi powder.
  4. Place tray in the sun, protected from the elements for 2 -3 days. Alternatively, bake at 60°C for up to 10 hours until Broccolini® is dry and very crisp. (You can also use a food dehydrator).
  5. Tightly wrap tuna around the blanched and refreshed Broccolini stalks and season with salt. Divide between plates and garnish with cubes of quince.
  6. Combine verjuice, shiraz and remaining 30ml olive oil in a jar and shake well. Drizzle over tuna and top with dried Broccolini® heads and stems.
Note: This recipe requires 10-72 hours’ drying time.