Chargrilled Seafood in Sauce Vierge

Cook Time 40 minutes

Servings 4

Ingredients

12 large green prawns, peels, deveined and tail left intact
2 calamari, cleaned and scored and cut into medium pieces
12 mussels, de bearded
250g of tuna fillet, cut into medium chunks

Sauce vierge
½-1 tsp coriander seeds, toasted and then crushed
1 French shallot, very finely sliced
1 clove of garlic, very finely sliced
½ – 1 long red chilli, finely chopped1 punnet of ripe cherry tomatoes or 3 ripe tomatoes, diced
100g green olives, pits removed and quartered
½ bunch chervil, finely chopped
½ bunch tarragon, finely chopped
2 sprigs of parsley, finely chopped
¾ cup good quality extra virgin olive oil
1 tbsp fresh lemon juice and ½ lemon zest
Salt and pepper

Method

In a saucepan add the coriander, shallot, garlic, chilli, tomato, olives, lemon zest and oil and warm over a very low heat (blood temperature). Warm through and then turn heat off and add the herbs and salt and pepper and a squeeze of lemon. Allow the sauce to infuse while grilling the seafood.

Heat a large hot plate or even the bbq. Add the mussels to the hottest section of the BBQ, once they start to open, remove and add to a large bowl. Drizzle prawns, calamari and tuna with oil, season and then chargrill for no more than 2 minutes. Add the bowl of mussels.

Drizzle over the sauce vierge and toss through. Serve immediately with some crusty bread.