Tempt Me With Tuna
Image: One of my girlfriends is on a strict diet of protein, so more often than not her meals involve tuna. While canned tuna is not my favourite ingredients, it suits people her because she lives life in the fast lane, and canned tuna is a quick and easily transportable meal.
One of my girlfriends is on a strict diet of protein, so more often than not her meals involve tuna. While canned tuna is not my favourite ingredient, it suits people like her who live life in the fast lane – canned tuna is a quick and easily transportable meal.
Theo Spierings’ new book Tuna (RRP $29.99) from the My Favourite Ingredient series is just the thing to help me diversify her diet a little, while keeping to her protein of choice. The petite hardcover book gives forty nicely photographed and easy to follow recipes featuring both fresh and tinned tuna. While the recipe for Veal with Tuna Sauce (Vitello Tonata) made from a 150 gram can of tuna sounded tempting, I tend to prefer my tuna raw. Conveniently, the book also has plenty of ideas for uncooked tuna like a tempting Tuna Tartar and Horseradish Amuse.
For those less inclined to get creative in the kitchen, there’s plenty of tuna dishes on menus all over Sydney. One of my favourite places to eat tuna is at Toko in Surry Hills. If you can pull me away from the toro (fatty tuna belly) sashimi, the maguro no tataki or seared tuna with apple mustard dressing ($17.20) is a real standout. For a more cooked style of dish, the robata grill is your friend. The chef will be only too happy to barbeque you up some maguro no yakishimo or tuna with sweet yuzu soy and grilled eggplant ($20.80). Warm up with some sake while you wait; sake sommelier Paul Birtwistle is an informative and enthusiastic guide.
Toko, 490 Crown Street, Surry Hills (02) 9357 6100 www.toko.com.au
