An inventive, refined approach to classic Turkish fare
Ahead of reopening Canberra’s beloved The Ottoman, founder Serif Kaya visited Narooma to present a seared Yellow Fin Tuna, accompanied by a vibrant eggplant relish.
He also treated us with a second dish, Eggplant & Prawn Dumplings, transforming simple ingredients into gourmet fare.
Seared Tuna with Eggplant Relish
Ingredients:
• 5 medium size eggplant
• 2 kilograms of tuna loin, preferably yellow fin tuna.
• 2 Spanish onion
• 4 x hot, fresh chillies
• 1 bunch mint
• 1 bunch coriander
• 1 bunch parsley
• Fresh ginger
• Fresh garlic
• Apple cider vinegar
• A good handful of walnuts
• Salt and pepper
• Dark brown sugar
• Lemon juice
Method:
1. Place whole eggplant on open flame for a nice smoky flavour – cook until
slightly soft
2. Take eggplant off flame and strain to remove excess moisture
3. Chop eggplant into small pieces (not too fine as want to retain texture –
then add lemon juice
4. Finely chop garlic, chilli, coriander, parsley, mint, onion, then add to eggplant
5. Add apple cider vinegar – season with salt and pepper to taste
6. Slice tuna into 2cm steaks, grill/fry for one minute each side
7. Slice then top with relish
8. Serve with blended crushed walnuts and micro herbs.
Proudly supported by Julian, Liz and the team at Narooma Better Home Living
It’s always a full house in the Narooma Betta Home Living Cooking Demonstrations at Narooma Oyster Festival. In 2024, we were delighted to feature NSW seafood in every dish, supported with grant funding from the Eat More NSW Seafood Program.
Chefs love to visit Narooma to share their favourite oyster and seafood recipes and explore the oyster farms, the audience love receiving our recipe hand outs and learning new things to try at home. If they’re lucky, get a taste of some incredible dishes too.
It’s all included in Saturday General Admission Ticket, with dates for the next festival set for May 2-3, 2025.
