Originally from the Auckland Fish Market Seafood School, this innovative tuna recipe may get you to think more ambitiously about the top blue-water catch.
4 x tuna steaks
4 x baby bok choy, blanched and refreshed
4 x wonton skins deep fried to golden brown
Lupi Extra Virgin Olive Oil
2 x golden kiwifruit, peeled and diced
2 x green kiwifruit, peeled and diced
¼ red onion, finely diced
handful chopped basil
handful chopped coriander
Mix all ingredients together and leave a few minutes to infuse.
Reheat bok choy in Lupi Extra Virgin Olive Oil in a frying pan or on a BBQ plate.
Season and BBQ tuna steaks, turn over, remove from heat and allow to stand.
Place bok choy in the centre of serving plate and top with tuna steak, place wonton crisp on top of tuna and place a spoonful of kiwifruit salsa on top, garnish with a little kecap manis (sweet soya sauce).