Monday Morning Cooking Club showcases Zoe and Adam Milgrom
This is a wonderful recipe from Zoe and Adam, a young couple from Melbourne who really know their food. The are featured in The Feast Goes On where they share a delightful and unique red cabbage slaw which (we have no doubt!) will grace many tables in the coming years.
Adam has recently opened Paperboy Kitchen in Melbourne’s CBD – it sounds like the perfect place to pick up a delicious Vietnamese-inspired quick city lunch.
For this dish, make sure you buy the best quality tuna you can find so it can shine when you gently steam it over layers of slow-cooked potato, capsicum (peppers) and lemon. A really innovative and interesting take on the tagine and on our usually-grilled-or-sahsimi’d tuna steak. Take care not to over cook the tuna.
- 2 onions sliced
- 2 red capsicum (pepper) sliced
- 2 garlic cloves crushed
- 2 tbsp extra virgin olive oil
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 bunch of flat leaf parsley chopped
- 4 waxy potatoes peeled and thinly sliced
- 1/2 lemon thinly sliced, pips removed
- 2 cups vegetable or chicken stock
- 4 tuna steaks
- lemon juice and olive oil to serve
- Choose a tagine or casserole dish (at least 3 litres) with matching lid that can be taken from the stove directly to the dining table.
- Fry the onions, peppers & garlic in the olive oil over medium heat until soft, about 15 minutes. Add the spices, salt and half the parsley and fry until fragrant, adding a little more oil if needed. Divide the onion mix into three parts, leaving one part in the dish.
- Divide the potato slices into three parts. Seasoning each layer as you go, place one third on top of the onion mix in the dish. Continue to layer potatoes and onion mix, finishing with potatoes. Top with the lemon slices and season.
- Pour in enough stock to almost cover the vegetable layers; a few pieces can poke up above the liquid. Bring to the boil, reduce heat to a good simmer, then cover and cook on low heat for 40 minutes, or until the potatoes are soft.
- Sprinkle the tuna steaks with salt and pepper and drizzle with oilive oil. Lay over the tajine, replace the lid and let the tuna steam for 5-10 minutes, or until cooked through. If you prefer, sear the tuna in a hot pan and serve on top of the vegetables. Finish with a squeeze of lemon juice, sprinkle the remaining parsley and drizzle over some extra olive oil.