Once again the local fishmonger has displayed the sign he seems to put up solely for my benefit. He puts it out by the road. It's the sign on which he writes the fish that he's got in fresh each day. Over the past couple of days, he has written Squire and Jewfish and Snapper in chalk on this sign. Today he wrote TUNA. He always writes TUNA larger than he writes other species. That's easy when the fish has a name as short as tuna. But I know he also writes it large because he's always excited when he sees tuna at the markets that he considers good enough to buy. To be honest, he probably doesn't write TUNA on his board solely for me. He writes it large because there are other tragics like me who'll cross double yellow lines and run down motorised wheelchairs to get some glistening fresh yellowfin tuna. Judging from the girth of the side of fish from which he cut me a chunk, this was a monster fish. Baby spinach leaves wilted in olive oil with a squeeze of lemon juice. Deep red perfectly ripe capsicums grilled to blister the skin, peel, diced. A quarter red onion also finely diced and baby capers cooked quickly in olive oil. The capsicum tossed in to warm, along with some salt, pepper and parsley.
TUNA WITH BABY SPINACH & ROASTED CAPSICUM
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