Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Tuna and tomato stew


You'll need

1 (about 1kg) piece of whole tuna 2 tbsp extra-virgin olive oil 4 garlic cloves, thickly sliced 2 fresh bay leaves 1 brown onion, sliced ½ tbsp chilli flakes 20 (about 500g) baby Roma tomatoes 1 tbsp tomato paste 1 cup tomato passata 1 cup dry red wine To serve: pasta or bread

Method

  • 01
  • Place the tuna in a bowl, cover with water and refrigerate for 30 minutes. Remove from refrigerator, drain water and dry tuna on some kitchen paper. Heat olive oil over medium heat in a cast-iron casserole dish or heavy saucepan large enough for the tuna. Add tuna and brown on all sides for about 5 minutes. Remove and place on a wooden board. Make incisions on top of tuna with a sharp knife and stud with two of the garlic cloves and the bay leaves. Meanwhile, add remaining garlic, onion and chilli flakes and sauté for 5 minutes until softened. Add the tomatoes, tomato paste, passata and red wine and simmer for a further 5 minutes. Add tuna, season with sea salt and freshly ground black pepper and simmer for 30-40 minutes or until tuna is cooked and sauce has thickened. Transfer carefully to a platter. Serve warm or cold with pasta or bread.

Wine to try
2006 Prunotto Dolcetto D’Alba, Piedmont (Italy), A$23.95
Tuna knocks most whites sideways. Dolcetto is an unsung variety. It means “little sweet one”, a reference to the berry size rather than flavour. It has intense dark cherry flavours cut by a thrust of acid and, generally, shows no significant oak influence. Good dolcetto is a light to medium-weight red with a wonderful sweet/savoury interplay; it’s a happy companion to light meat or rich seafood dishes. Use a splash of dolcetto to the pot and serve the rest with the dish, lightly chilled if it’s a hot day.

At A Glance

  • Serves 4 people

At A Glance

  • Serves 4 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.