Floyd’s Tasmania on a Plate

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


  • 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
  • olive oil

For the Anchovy Butter

  • 100 g (4 oz) butter, softened
  • 6 anchovy fillets
  • squeeze of lemon juice
  • 1 teaspoon fresh dill, finely chopped
  • freshly ground black pepper

For the Tomato Concasse

  • 4 ripe tomatoes, skinned and finely chopped
  • 1 small onion, finely chopped
  • ½ red pepper, seeded and finely chopped
  • 1 clove of garlic, crushed
  • 1 tablespoon olive oil
  • freshly ground black pepper


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 and olive oil in a pan over a gentle heat for 20 minutes. Season to taste with black pepper and keep warm.

To cook the fish, brush a large, heavy-based frying pan with olive oil, heat for a moment until really hot, then seal the tuna steaks on each side over a high heat. Cook for about 2 minutes on each side, reducing the heat. Be careful not to overcook the fish – they should be cooked as medium-rare steaks, but sauté for longer if you really do prefer them cooked through.

Put a good spoonful of the hot tomato concasse on to warmed serving plates. Lay the tuna on top and then put a good dollop of anchovy butter on to each fillet. Serve immediately with steaming saffron rice.