At Bondi favourite Da Orazio, southern Italian flavours meet refined presentation in this Calabrian-inspired antipasto. Peperoncini Piccanti Ripieni di Tonno combines the sweetness of roasted baby peppers with creamy tuna mousse and fresh tuna tartare, finished with fragrant chives, extra virgin olive oil and a touch of chilli. The result is a balance of richness, freshness and gentle heat that brings a taste of Italy to the table.
Ingredients — roasted peppers and tuna mousse
- 2 roasted baby peppers , prepared and trimmed
- 80 g Tuna mousse
- 20 g fresh tuna tartare
- 1/2 bunch finely chopped chives
- Evoo
- Sea salt
- Chilli powder
- 2. Tuna mousse
- Ingredients
- 350 g canned tuna well drained
- 30 g mayonnaise
Method
Drain the canned tuna thoroughly, removing as much excess liquid as possible.
Place the tuna and mayonnaise into the Thermomix.
Blend until completely smooth, creamy and homogeneous, scraping down the sides as required.
Transfer to a piping bag and refrigerate until ready to use.
Keep refrigerated at or below 5°C and use clean equipment throughout preparation.
3. Seasoned tuna tartare
Ingredients – tuna tartare
- Fresh sashimi-grade tuna
- 1 spoon spicy mayonnaise
- Finely grated lemon zest
- Fine sea salt
Method
Using a sharp knife, finely dice the chilled tuna into a consistent tartare.
Gently fold through a small amount of spicy mayonnaise, just enough to bind the tuna without overpowering its flavour.
Add lemon zest and season lightly with salt.
Keep refrigerated until required and prepare as close to service as possible.
Assembly and presentation
Prepare the peppers. Trim the roasted baby peppers, retaining the bottom section approximately 5–6 cm high. Ensure the peppers are cool and stable enough to fill.
Pipe the mousse. Fill each pepper with 40 g of tuna mousse, leaving enough space at the top for the tartare.
Add the tartare. Place 10 g of seasoned tuna tartare over the opening of each pepper, forming a neat cap.
Coat with chives. Gently dip the tartare surface into finely chopped chives to create an even green coating.
Plate. Arrange two stuffed peppers per portion.
Finish. Add a few flakes of sea salt, a drizzle of extra virgin olive oil and a light dusting of Calabrian chilli powder.
Chef’s tips
To give this dish a stronger Calabrese identity, use baby peppers preserved or prepared with Calabrian chilli, garlic and extra virgin olive oil. Alternatively, incorporate a small amount of Calabrian chilli paste into the spicy mayonnaise.
The aim is to balance the heat of the pepper with the richness of the tuna mousse, the freshness of the tartare and the brightness of lemon.
Serve chilled with a chive finish and enough chilli to give the dish character without masking the tuna.
Buon appetito.
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