Floyd’s Tasmania on a Plate

Name: Floyd’s Tasmania on a Plate
Yield: This Recipe Feeds 4 People
Cuisine: Australia
Ingredients: 100 g (4 oz) butter, softened; olive oil; 1 small onion, finely chopped; take one 60 lb tuna caught early that morning at the Hippolyte Rocks. Fillet out one 150 g (6 oz) steak for each person, about 1 cm (½ pint) thick; ½ red pepper, seeded and finely chopped; squeeze of lemon juice; 1 clove of garlic, crushed; 1 teaspoon fresh dill, finely chopped; 1 tablespoon olive oil; 6 anchovy fillets; freshly ground black pepper; 4 ripe tomatoes, skinned and finely chopped

Preparation info

This Recipe Feeds
4
People

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

Here’s a little one that I knocked up with the tuna I caught, and cooked at Mures Restaurant in Hobart.

Ingredients

take one 60 lb tuna caught early that morning at the Hippolyte Rocks. Fillet out one 150 g (6 oz

Oceania
Australia
Hobart
Fish course
Pescatarian
Gluten-free

Method

Rinse the tuna steaks really well to remove any traces of blood. Drain on kitchen paper.

Beat together all the ingredients for the anchovy butter until smooth and well blended, or whizz in a blender. Form into a roll on a piece of greaseproof paper or foil and chill until firm, about 15 minutes.

Make the tomato concasse by cooking together the tomatoes, onion, red pepper, garlic