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Smoked Tuna Salad

Franz Scheurer

Smoked Tuna Salad recipe, brought to you by MiNDFOOD.

Smoked Tuna Salad

Serves 4 as an entrée

2 teaspoons salt flakes

1 teaspoon dried chilli flakes

1 x 400g piece sashimi-grade Tuna, 4cm thick

1⁄2 punnet grape tomatoes, halved

100g pitted black olives

3 tablespoons finely sliced basil leaves

2 lemons, zested

Salt flakes, extra, to taste

1⁄4 cup extra virgin olive oil

Crusty bread, to serve

Smoking Mixture

1⁄2 cup unscented black tea

1⁄2 cup raw white rice

1⁄2 cup white sugar

2 fresh bay leaves

4 sprigs thyme

1 Making Smoking Mixture: combine all ingredients. Completely line a thin metal wok with aluminium foil, extending 30-40cm over each side. Mound the smoking mixture in the centre of the wok, burying the bay leaves and thyme in the mixture. Place a wire cake rack into the wok, it’s important that it doesn’t touch the smoking mixture (if it does, use a wider cake rack or remove some of the mixture).

2 Combine salt and chilli and rub all over the fish. Place fish onto the cake rack and fold the foil up above the fish to form a ‘tent’, so that it isn’t pressed against the fish and smoke has room to circulate around the fish. Fold foil to seal as well as possible. Place the wok over a high heat until it starts smoking, usually 2-4 minutes, then reduce heat to medium and continue smoking for a further 10 minutes. Remove wok from heat, open the foil, remove fish and set aside to cool.

3 Meanwhile, combine tomatoes, olives, most of the basil and most of the lemon zest, reserving a little basil and lemon zest for garnish.

4 Cut 4 x 2cm-wide slices from the thickest part of the Tuna (they should be rare in the centre) and set aside. Shred or dice remaining Tuna and mix with the tomato mixture. Add salt and most of the olive oil and mix well.

5 Place a mound of salad in the centre of a serving platter, or on 4 individual plates, and drape the Tuna slices over the top. Sprinkle reserved basil, lemon zest and salt flakes, over the Tuna, drizzle with a little extra virgin olive oil and serve with crusty bread.

Visit the FISHline pages at for more great seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions.  FISHline is Sydney Fish Market’s free consumer advisory service.

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