A great seafood meal inspired by the fresh seafood of Sydney


  • Tuna

  • Baby English spinach

  • Basil

  • Roasted capsicum - sliced in half or shaved so that it is half the thickness, it needs to be thin

  • Blue swimmer crab meat

  • White wine

  • Lemon juice

  • Capers


  • 1.

    Get your fish monger to cut a slice of tuna down the side of the fish so that you end up with one piece about ¾ the size of a piece of a4 paper and about 5ml thick.

  • 2.

    Lay this on a piece of cling wrap and then place another piece of cling wrap on top and if need be gently flatten the tuna out a little so it is uniform in thickness – any holes can be patched up when you do this.

  • 3.

    Remove top layer of cling film.

  • 4.

    Cover the flattened tuna with a layer of the baby spinach then layer half the tuna with the basil.

  • 5.

    Now cover the tuna with the thinned capsicum and finally top with the blue swimmer crab meat.

  • 6.

    Season with salt.

  • 7.

    Roll the Tuna carefully using the plastic wrap to assist and keep the roll nice and tight.

  • 8.

    Once the tuna is rolled into a log wrap it in plastic wrap and twist both ends so as to tighten the roll further.

  • 9.

    Put in the fridge for and hour or so to set.

  • 10.

    Take tuna out and discard plastic wrap.

  • 11.

    Roll the tuna over a clean bench that has been liberally sprinkled with fresh cracked black pepper so as to coat it.

  • 12.

    Fry the tuna roll in a hot pan with olive oil turning it so that the whole roll sears and cooks evenly on the outside.

  • 13.

    Do not over cook as you want the tuna in the middle of the roll next to the crab to remain raw.

  • 14.

    Deglaze the pan with some white wine and then throw in some capers a knob of butter and a squeeze of lemon juice.

  • 15.

    Quickly blanch some asparagus in this sauce and serve on the side.

  • 16.

    Slice Tuna roll on the diagonal and serve with the asparagus white wine, butter, caper and lemon sauce

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