Rare seared Albacore Tuna, Hot Sopressata Salami, New Potatoes, Kale Pesto & Mustard Seed Gastrique

Serves 4 as an appetizer
Cooking time approx. one hour

For the Tuna:

  • one Albacore tuna loin, 400- 500 grams
  • sea salt & freshly ground black pepper
  • 3 tbsp cold pressed sunflower oil
  • Heat a frying pan on medium high. Have your hood fan on this is going to smoke.
  • Rub the tuna with 1 tbsp oil and seasoning.
  • Add the tuna to the pan and cook for 2 minutes, turn onto the next side and cook 2 minutes, turn onto the last side and cook for 2 minutes. (the tuna is basically shaped like a triangle)
  • Remove to clean tray and refrigerate.


For the Kale Pesto:

  • 6 cups kale leaves, blanched & squeezed out
  • 1 bunch Italian parsley
  • 1 bunch fresh mint
  • 1 bunch fresh basil
  • 6 cloves garlic
  • 1/4 cup toasted sunflower seeds
  • 1 cup grated parmesan
  • 1/4 cup (maybe more) olive oil
  • 1 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • Place all the ingredients in the bowl of a  food processor and blend until smooth, you may need a little more oil. Remove to a clean bowl & refrigerate.

Mustard Seed Gastrique:


  • 1 c. malt vinegar
  • 1 c. rich beer
  • 1/2 cup cane sugar
  • 1/2 cup Kozlik's Brown Mustard Seeds
  • 1/2 cup Kozlik's Triple Crunch
  • Place all ingredients in a pot, & bring to a boil. Reduce to a hard simmer & simmer for 20 -25 minutes or until reduced by half & the consistency of maple syrup. Remove from the heat, pour in to a clean container & chill until needed.


Assemble the Dish
  • 8 new potatoes, cooked and cut in half
  • 8 slices hot sopressata salami
  • the reserved tuna. sliced in 1/2" slices (you may have some leftover it makes great pasta with green olives)
  • the reserved gastrique
  • the reserved pesto
  • Smear 2 tbsp of pesto in the centre of 4 plates
  • Place the potatoes on the pesto. Drape the salami over the potatoes and place 3 slices of tuna on each stack.
  • Drizzle with the gastrique and serve.


Recipe by Chef Bruce Wood