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Yellowfish Tuna, Pilu restaurant

Pilu's Yellowfin tuna

Preparation time
3-4 days
Cooking time
30 minutes

alla carlofortina

Try a medium to full-bodied white or light to medium-bodied red with the Yellowfish tuna recipe by Head Chef Frederico Porceddu and Sous Chef Luke Papalia, from Pilu restaurant.


500 grams yellowfin tuna, diced in 2mm cubes

2 tbsp toasted pinenuts

Extra vitrgin olive oil

50g piece of Parmigiano Reggiano

Tomato gazpacho

10 peeled tinned tomatoes 

200g telegraph cucumber 

100g red onion, blanched

60ml lemon juice

4g red chillies, deseeded

15g extra virgin olive oil

2ml tabasco

Salt to taste

Basil mayonnaise

1 egg yolk

15g Dijon mustard

15ml white wine vinegar

250 ml grapeseed oil

50 ml basil oil

Basil oil

500g basil leaves 

1lt grapeseed oil

Recipe by Frederico Porceddu + Luke Papalia

Photography by John Paul Urizar

Styling by Michaela Le Compte


Tomato gazpacho

1. Put all the ingredients in a blender and puree until smooth. Strain through a fine chinois. Don’t force the liquid out, otherwise you will have a thick sauce. Check for seasoning and spiciness. Store in the fridge and use within 3 to 4 days.

Basil mayonnaise

1. Mix egg yolk, white wine vinegar and Dijon mustard in a bowl. Start whisking and slowly drizzle the grapeseed oil. Season with salt and taste for acidity. Add vinegar if needed. While whisking, slowly add basil oil.

Basil Oil

1. Blanch the basil leaves for 2 minutes in boiling water. Strain and immediately place them in iced water to cool down. Once cold, strain and squeeze, there should be no water remaining.

2. Combine the basil with the oil in a blender and blend at high speed for approx. two minutes. Strain through a coffee filter and refrigerate overnight.

3. Put diced tuna in a bowl, drizzle with extra virgin olive oil and season with salt. Using an egg ring, plate the tuna in the form of a disc. 

4. Place basil mayonnaise in a piping bag or squeeze bottle and make a few dots on top of the diced tuna. With a peeler, shave the Parmigiano Reggiano and break into very small pieces – assemble next to the basil mayonnaise. Scatter pinenuts over the tuna.

5. Pour the gazpacho around the tuna and finish with a few drops of the basil oil.


Wine Match


Preparation time
3-4 days
Cooking time
30 minutes