Serves 4

  • 4 x 200g fillets Albacore Tuna

  • 4 tablespoons olive oil

  • Sea salt

  • 2 eshalots finely diced

  • 150ml white wine vinegar

  • 60ml dry white wine

  • 1 tablespoon black currants

  • 30g caster sugar

Method:

  • Preheat BBQ to a high heat
  • Bring Albacore Tuna steaks to room temp 10-15min before cooking
  • Rub Albacore Tuna steaks on both sides with 2 tablespoons of olive oil and place on preheated BBQ for 30 seconds each side
  • Repeat cooking process again (total BBQ time 2mins) to achieve crisscross steaks
  • Leave in warm environment for another 2mins away from direct heat
  • Sandwich slice each Albacore Tuna in 2, place on a plate, spoon over sauce agrodolce to serve

Sauce Agrodolce

  • Best to make sauce before cooking tuna to let cool
  • Heat the olive oil in a medium size saucepan over medium-low heat
  • Add diced eshalots and cook gently without colouring, until very soft
  • Add remaining ingredients and 60mls water, then stir well to combine, increase the heat to medium-high and cook until the mixture has reduced by 3/4.
  • Set aside to cool to room temp before spooning over Albacore Tuna