Method

Start this recipe with the marinating of the tuna. Trim the skin off the swordfish and cut into two thick steaks. Peel and crush the garlic cloves. Next, place the saffron strands in a mixing bowl & infuse for a few minutes in the lemon juice until a nice yellow syrup is obtained. Whisk with the extra virgin olive oil, garlic, rosemary, orange zest and the seasoning. Roll the fish steaks in this marinade and allow to infuse. To prepare the pesto, blanch the tomatoes for 2 minutes in boiling water and refresh in cold water. Peel the tomatoes and chop 2 into fine dice. Place the remaining tomatoes in a food processor and whizz into a puree. Add the remaining ingredients and whizz again into a homogenous paste. Transfer the pesto into a clean bowl and mix in the diced tomatoes. Next prepare the sweet and sour peppers. Put all peppers, sugar, water and white wine vinegar in a sauce pan and simmer gently until peppers are soft and the syrup has evaporated. To assemble the plate, toss the cooked pasta with the pesto and grill the marinated fish. Spoon the peppers onto a serving plate, slice the tuna and dress neatly on top of it. Accompany the dish with a serving of the pasta.

Suggested wine: Jacob’s Creek Chardonnay
A vibrant pale straw colour with green hues. The bouquet expresses fresh rock melon and stone fruit aromas with subtleties of toasty oak. The palate displays attractive varietal flavours of melon, peach and lemon citrus with supporting toasted oak and textural creaminess from Malolactic fermentation. Soft acidity leads to a well-rounded and fruit flavoured finish.


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