Greg Doyle, Grant King, Katrina Kanetani

Raw Tuna Ravioli ‘Panzanella’

Name: Raw Tuna Ravioli ‘Panzanella’
Yield: Serves 4
Cuisine: Australia
Ingredients: extra virgin olive oil, to taste sea salt, to taste; 4 teaspoons ready-made olive tapenade, to serve; sea salt and freshly ground black pepper, to taste; 2 teaspoons balsamic vinegar; 2 tablespoons snipped chives; 12 semi-dried (sun-blushed) tomatoes, to serve; 4 tomatoes, chopped; 1 roasted red capsicum (pepper), peeled and chopped; 2 thick slices stale sourdough bread, ripped into rough 5 mm (¼ inch) pieces; 400 g (14 oz) yellowfin sashimi-grade tuna fillets; 20 small basil leaves, to serve; 40 baby capers, rinsed, to serve; 100 ml (3½ fl oz) extra virgin olive oil; 1½ tablespoons sherry vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

400 g (14 oz) yellowfin sashimi-grade tuna fillets
4 tomatoes, chopped

Oceania
Australia
Sydney
Starter
Pescatarian

Method

Using a sharp knife, thinly slice the tuna into twenty-four 5 cm (2 inch) squares, 3 mm (<