Seared blue fin tuna perfect for Good Friday

Executive Chef Tony Hart’s seared bluefin tuna with Dragoncello sauce, grilled cauliflower, pine nut and raisin “risotto”

Serves 4

Preheat your hooded BBQ on high


  • 50 gm day old sourdough
  • 100 ml Pendelton estate merlot vinegar
  • 300ml Talinga farm olive oil
  • 25gm Dijon mustard
  • 1tbs picked thyme
  • 1tbs Continental parsley


  1. To make the Dragoncello, place the day old bread in a blender and process with the thyme and parsley to a fine crumb
  2. Whisk together lightly the vinegar, oil and mustard, then add sourdough and allow to steep and thicken the vinaigrette
  3. Season well with salt and pepper


  • 1 x whole head of cauliflower
  • 100 gm toasted pine nuts
  • 100gm raisins plumped in 50 ml of hot water
  • 100 gm Parmesan cheese
  • 1 x white onion diced
  • 3 cloves garlic chopped
  • 50gm unsalted butter
  • 2tbs Continental parsley coarsely chopped


  1. Microwave the cauliflower on high for 5 min or until the stem is tender when pierced with a knife
  2. Slice the cauliflower into 1 cm thick slices and place on the BBQ grill, cook until well coloured
  3. Allow to cool slightly then finely chop to a rice sized consistency
  4. Heat the butter in a frying pan and add the onion and garlic and sweat over a low heat until transparent
  5. Add the pine nuts then the raisins and steeping liquid and cook until the moisture has evaporated
  6. Add the cauliflower and season to taste, remove from the heat and let cool slightly whilst cooking the fish



  • 800 gm Bluefin tuna loin portioned into 160 gm portions 1.5cm thick


  1. Oil the fish lightly with vegetable oil, then season well with salt and generous amounts of cracked black pepper on one side only
  2. Place on the chargrill and sear for 2 minutes with the bbq hood closed, flip and cook for a further minute, then remove from the heat and the tuna should be cooked approximately medium when cutting
  3. Fold the parmesan and parsley through the cauliflower and spoon divide the mixture over 4 plates
  4. Place the tuna on top of the “risotto”
  5. Stir the Dragoncello well to combine then nape 2 tbs of the sauce over the fish (bottle the remaining Dragoncello and place in the fridge for later use)

Serve immediately