serves
6
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
The Canape & Cocktail Party
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 150 g sashimi-grade tuna
- 2 good-quality tomatoes
- 2 tbsp olive oil, plus extra for drizzling
- Salt and black pepper
- 1 baguette
- ¼ cup pesto
- 1 tbsp finely chopped chives
Tinto de Verano
- Ice cubes, orange and lemon slices, to serve
- 350 ml red wine (or non-alcoholic red wine)
- 200 ml lemonade
- 150 ml soda water
- 25 ml dry vermouth (optional)
Resting time: 5 minutes
Instructions
- Cut the tuna sashimi into 1 cm cubes. Cut off the base of the tomatoes, then use a box grater to coarsely grate the tomatoes into a medium bowl. Drizzle with the olive oil and season generously with salt and pepper. Stir through the tuna sashimi cubes.
- Heat a chargrill pan or barbecue over high heat. Cut the baguette into slices on an angle, then drizzle with olive oil and grill until browned and charred.
- To serve, spread the baguette slices with the pesto and top with the tomato and tuna mixture. Sprinkle with the chives and transfer to a serving plate. Serve the Carlofortina toast with Tinto de Verranos (see recipe below).
- Fill a large pitcher with ice cubes, orange and lemon slices, then add the remaining ingredients and stir gently to combine. Serve immediately with extra ice and citrus slices for your guests’ glasses.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Canape & Cocktail Party
