Over the Christmas holidays I totally over-dosed on fresh tuna. Seared and covered in black pepper, Szechwan stylee [http://ourkitchen.fisherpaykel.com/recipe/simons-szechuan-tuna-with-sesame-slaw/] and, when it is as fresh as it gets; completely raw, soaked in a miso marinade on top of a crispy little wonton.
Down here in the (relatively) deep south, my favourite fish is blue cod and then secondly, tuna. My first experience of raw tuna was living in little old Raglan which is located approximately 40 minutes west of Hamilton. We had friends over for pot luck (which then turned into an epic summer party). My friend Kelly’s dad had been out fishing all day and came back with the biggest tuna I have ever seen (ok, ok, the only tuna I have ever seen), she turned up half an hour later, with the most beautiful tuna fillet, sliced so thinly it was translucent. She paired it simply with some wasabi paste and that was all it took – I was hooked.
You should to allow 90 minutes to make this recipe and it needs to be eaten immediately.