Entertaining

Tuna crostini with cime di rapa and goat's curd

Name: Tuna crostini with cime di rapa and goat's curd recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400g sashimi-grade tuna, cut to 1cm cubes; 1 tbs chilli oil; 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle; 1 tbs finely chopped chives; 1 garlic clove, bruised; 2 tbs salted capers, rinsed, drained; 1/2 bunch cime di rapa or cavolo nero, leaves picked, torn; Juice of 1/2 lemon (or to taste); 100g goat’s curd; 8 slices chargrilled sourdough bread

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Tuna crostini with cime di rapa and goat's curd

Credit: Chris Court

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by Massimo Mele

CHEF, PEPPINA

May 10, 2021

"Tassie bluefin tuna is incredibly delicious and easy to cook. I like to eat it with a little bit of lemon and olive oil, ceviche-style, it's just beautiful and has a gentle flavour," says Massimo Melle.

400g sashimi-grade tuna, cut to 1cm cubes
1 tbs chilli oil
1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
1 tbs finely chopped chives
1 garlic clove, bruised
2 tbs salted capers, rinsed, drained
1/2 bunch cime di rapa or cavolo nero, leaves picked, torn
Juice of 1/2 lemon (or to taste)
100g goat’s curd
8 slices chargrilled sourdough bread

Method

1.

Combine tuna, chilli oil, 80ml olive oil and chives in a bowl then season to taste.
2.

Heat remaining olive oil in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, for 1-2 minutes until fragrant. Add capers and cook for 2-3 minutes until crispy, then drain on paper towel. Add cime di rapa and cook, stirring occasionally, until wilted. Stir in lemon juice and season to taste.
3.

Spread a layer of curd on to bread, top with greens and tuna. Top with fried capers and drizzle with extra oil to serve.