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A great seafood meal inspired by the fresh seafood of Sydney
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.
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.
Remove top layer of cling film.
Cover the flattened tuna with a layer of the baby spinach then layer half the tuna with the basil.
Now cover the tuna with the thinned capsicum and finally top with the blue swimmer crab meat.
Season with salt.
Roll the Tuna carefully using the plastic wrap to assist and keep the roll nice and tight.
Once the tuna is rolled into a log wrap it in plastic wrap and twist both ends so as to tighten the roll further.
Put in the fridge for and hour or so to set.
Take tuna out and discard plastic wrap.
Roll the tuna over a clean bench that has been liberally sprinkled with fresh cracked black pepper so as to coat it.
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.
Do not over cook as you want the tuna in the middle of the roll next to the crab to remain raw.
Deglaze the pan with some white wine and then throw in some capers a knob of butter and a squeeze of lemon juice.
Quickly blanch some asparagus in this sauce and serve on the side.
Slice Tuna roll on the diagonal and serve with the asparagus white wine, butter, caper and lemon sauce
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