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Monday, 2 March 2015

Taste of the Whitsundays - Blackened Yellow Fin Tuna

This amazing dish -- blackened yellow fin tuna, with olive and potato ragout, basil pesto, has been created by our executive chef, Ashley Duff.

If you would like to make this for yourself at home, here’s the recipe:

Name:  Blackened yellow fin tuna, with olive and potato ragout, basil pesto

Serves: 4

Amount                        Ingredients/Details

¼ cup                          Fine chopped parsley
¼ cup                          Fine sliced basil leaves
4 each                         Yellow fin tuna steaks 200g
50 grms                       Black, white, pink pepper corns
20 grms                       Unsalted butter
1 each                         Brown onion, fine dice
1 clove                        Garlic fine chopped
6 each                         Dutch cream potatoes, medium dice
2 each                         Roma tomato, de-seeded and small dice
100 grms                     Kalamata olives, de-seeded, sliced
4 leaves                      Basil fried
Pinch                           Sea Salt
Pinch                           fresh ground pepper
250mls                        white chicken stock
250mls                        Clam juice
Taste                           Olive oil           
1 each                         Lemon zest & juice
50 mls                          Basil pesto


1. Roast pepper corns in a dry pan and crush, add lemon zest
2. Season tuna steaks with sea salt
3. Drizzle tuna with olive oil and press tuna steaks into the pepper mix, top and bottom set aside
4. Melt butter in a heavy based pan with a little olive oil, on a high heat
5. add onions and sauté without colour
6. Add garlic and lightly fry until lightly coloured
7. Add potatoes and cook until starting to brown add tomatoes stir
8. Add the clam and chicken stocks, bring to simmer and reduce heat to medium
9. Simmer for 20mins or until stock has been absorbed and potatoes and tender
10. Add olives, fresh parsley and basil
11. Season with salt and pepper
12. Het heavy base pan with olive oil
13. Cook tuna for 1 ½ mins on each side, rest steaks for 2 mins then slice in half
14. Fry basil leaves and drain on paper towel
15. With a large kitchen spoon, place 150grms of the potato and olive ragout in the centre of a large white plate
16. Place tuna steaks on top and garnish with fried basil and a drizzle of basil pesto

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