Ino Kuvacic’s Split-Style Tuna

Ino Kuvacic’s split-style tuna is a mouth-wateringly modern take on a very old Croatian recipe.

Shut your eyes, and you’ll feel like you’re dining right by Croatia’s azure waters

Tuna is such a good match with red wine and onions, and that’s what makes this dish so delicious.

• 1kg tuna steaks
• olive oil, for drizzling
• sea salt
• freshly ground black pepper

For the red wine and onion sauce:
• 2 brown onions, thinly sliced
• 100ml extra virgin olive oil
• 4 garlic cloves, crushed
• 500ml good red wine
• 50ml see method for ingredients or vincotto
• 50 grams sultanas

For the potato salad:
• 3 whole waxy potatoes, such as desiree, sebago or nicola
• 1/2 onion, very thinly sliced
• 100ml extra virgin olive oil
• 30ml white wine vinegar

1 Cut the tuna into 2–3 cm thick slices – you should get five to six slices.
2 For the sauce, sauté the onion in the olive oil for 10–15 minutes on low heat until soft and translucent.
3 Add the garlic and sauté for 5 seconds, then add the wine, varenik and sultanas and boil rapidly until the sauce thickens and has reduced by two-thirds.
4 For the potato salad, cook the potatoes in their skins in boiling salted water until soft. Leave them to cool for approximately 10 minutes.
5 While still warm, peel the skins off and cut them into 1 cm thick slices. Add the spring onion, olive oil, white wine vinegar and season well.
6 Preheat a barbecue grill plate or chargrill pan to high.
7 Grill the tuna quickly on the barbecue, for 2 minutes on each side, just to get nice char marks on the outside of the fish, leaving it raw in the middle.
8 Serve the tuna on the potato salad and garnish with the red wine and onion sauce.
9 Drizzle with olive oil and serve.

Recipe courtesy of Ino Kuvacic, extracted from Dalmatia © Hardie Grant.

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkedin
Share on pinterest
Share on Pinterest

Find Something special