Recipes

Chosen from Moro East by Sam & Sam Clark, they believe “A good splash of vinegar lifts the whole plate, yet without being dominant. The end result is almost like a warm salad”.

Serves 4

    6 tbsp olive oil
    2 garlic cloves, cut into fine matchsticks
    3 red onions (about 400g), sliced Chinese-style (See recipe tip)
    4 fresh bay leaves
    600g skinless fresh tuna loin or monkfish cut in 3cm cubes
    2 tsp chopped fresh oregano
    350g cherry tomatoes, blanched, peeled, quartered and seeded
    300g drained cooked judion beans (150g dry weight) or use cooked butter beans or cannellini beans
    1 tbsp sweet red wine vinegar, like Forum Cabernet Sauvignon (or any good-quality red wine vinegar with a pinch of sugar)

Method

Heat 4 tbsp of the oil in a medium saucepan over a low heat and fry the garlic in this until crisp and golden brown (take care not to let it burn). Remove the garlic with a slotted spoon and set aside for later. Add the onions and bay leaves to the still-hot pan with a good pinch of salt and increase the heat to medium. Cook for 15 minutes, stirring often, until the onions are softened and beginning to brown. Set aside.

Minutes before you are ready to serve, place a very wide pan over a high heat until smoking. Season the tuna with salt and pepper. Add the remaining 2 tbsp of oil to the pan and sear the tuna briskly on two side – they will only need about a minute per side. Add the cooked onions, half the oregano, the tomatoes, beans and the vinegar and sauté for a minute more, until everything is warmed through (the tuna should be quite pink in the middle). Transfer to a warm serving dish, sprinkle over the remaining oregano and crispy garlic and serve immediately.