We’re pleased to announce our first exclusive recipe collaboration with the brilliant Harry Butterfield!

Harry is a seafood savvy chef known for his top 4 MasterChef Australia 2024 appearance. Happiest by the ocean, Harry is a seafood guru who cooks from the heart, combining fresh and wild Australian seafood with a variety of world cuisines! We’re delighted to be teaming up with him for this delicious recipe!

Ingredients

Koftas

  • 1kg minced tuna (belly, non-prime cuts, or frame scrapings – YFT, Mack Tuna, or similar. Avoid excessive dark “blood line” meat)
  • 250g guanciale, minced
  • 1 tbsp Lebanese 7 spice
  • 1 garlic clove, minced
  • 1 onion, finely chopped
  • 1 bunch parsley, finely chopped
  • Generous black pepper
  • Sea salt, to taste

Parsley Salad

  • 1 bunch parsley, finely chopped
  • 1 punnet cherry tomatoes, quartered
  • 1 red onion, finely diced
  • Juice and zest of ½ lemon
  • 1 tbsp chardonnay vinegar
  • Olive oil, to taste
  • Sea salt & black pepper, to taste

Quick Garlic Sauce

  • 1 cup Kewpie mayo
  • 3–4 garlic cloves
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • Sea salt, to taste
  • Extra olive oil, to drizzle
  • Taste and add additional lemon or salt as needed.

To Serve

  • Harris Farm Market Beetroot Dip
  • Pita bread pockets

Method

  1. Prepare the koftas
  1. If the tuna and guanciale aren’t pre-minced, run them through a coarse mincer.
  2. On a chopping board, use a large knife or cleaver to chop and fold the tuna, guanciale and remaining kofta ingredients together until well combined. Keep working the mix until the proteins bind and the mixture becomes sticky and uniform. This will take some time but is crucial for texture and ensuring it maintains shape.
  3. Starting from the bottom, form the mixture onto kebab sticks or thick skewers, shaping into even kofta cylinders.
  4. Grill the koftas over hot coals, a barbecue, or in a heavy pan with olive oil.
  5. Cook until golden brown and the guanciale fat renders, turning to get an even char.
  1. Make the parsley salad
  • Combine parsley, cherry tomatoes, and red onion in a bowl. Dress with lemon juice, zest, chardonnay vinegar, olive oil, salt, and pepper. Toss well.
  1. Make the garlic sauce
  • Blend mayo, garlic, olive oil, lemon juice, and sea salt until smooth and emulsified. Finish with a drizzle of olive oil in the serving bowl.
  1. Serve
  • Plate the koftas alongside parsley salad, garlic sauce, and Harris Farm beetroot dip. Warm pita pockets make the perfect vessel for building wraps – char them on the bbq if using.