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
10 peeled tinned tomatoes
200g telegraph cucumber
100g red onion, blanched
60ml lemon juice
4g red chillies, deseeded
15g extra virgin olive oil
Salt to taste
1 egg yolk
15g Dijon mustard
15ml white wine vinegar
250 ml grapeseed oil
50 ml basil oil
500g basil leaves
1lt grapeseed oil
Recipe by Frederico Porceddu + Luke Papalia
Photography by John Paul Urizar
Styling by Michaela Le Compte
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.
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.
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.