I love cooking seafood. The best approach? Less is always more: simple prep and a shorter cooking time at a higher heat will ensure you don't overpower the delicate ocean flavours. Preparing fish is easier than it seems and once you've mastered your favourite method (crudo? roasted? grilled?), apply it to other types of seafood. – Hannah Lewry
TUNA-AND-MELON CRUDO WITH CAPERS AND CHILLI
“If you've ever wanted to make a crudo, this is the recipe for you. It's simple but demands the freshest, best-quality fish – ask your Woolworths fishmonger to prepare a lovely piece of tuna, salmon or trout for you.”
Serves 2
EASY
Preparation: 20 minutes
red onion ½, thinly sliced
capers 2 T, drained
extra virgin olive oil 1 T, plus extra for drizzling
red wine vinegar 2 T (or 1 lemon, juiced)
sashimi-grade fresh tuna (or fresh salmon or trout) 400 g, thinly sliced
Woolworths prepared melon 100 g, diced and chilled
red chilli 1, seeded and thinly sliced
microgreens, for serving
sea salt and freshly ground black pepper, to taste
1 Combine the onion, capers, olive oil and vinegar in a bowl, and set aside while you prepare the remaining ingredients.
2 Arrange the sliced tuna on two plates and spoon over some of the red onions, capers and dressing. Top with the melon, chilli and microgreens. Season lightly, drizzle with more olive oil and serve immediately.
CARB-CONSCIOUS, FAT-CONSCIOUS DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Vilafonte Seriously Old
