John Jugum
Chef
Ingredients
For the Seafood
- 4 King Scallops
- 2 Tuna Steaks
- 40 ml olive oil
- 20 ml lemon juice
- Salt & cracked black pepper
- 30 ml white wine
For the Sauce
- 100 g cherry tomatoes cut in halves
- 100 g crushed tomatoes
- 20 g pitted black olives
- 20 g pitted green olives
- 20 g capers
- ½ red onion, diced
- 5 anchovy fillets
- 4 garlic cloves, diced
- 40 ml olive oil
- 1/3 bunch parsley, chopped
- 15 ml white wine
For the Blitva (Dalmatian Silverbeet)
- 2 large potatoes, peeled and quartered
- 400 g silverbeet (stems removed)
- 2–3 garlic cloves, crushed
- 2 Tbsp olive oil
- salt & pepper to taste
Method
Step 1
Sauce
1. Add olive oil and diced onion on the heated pan and saute 2-3 minutes.
2. Add anchovy fillets and garlic and stir.
3. Add cherry tomatoes cut in halves and stir in capers and olives then add 15 ml white wine and stir sauce.
4. Add freshly chopped parsley and crushed tomatoes.
5. Bring sauce to boil and remove from the heat.
Step 2
Scallops and Tuna
1. Drizzle scallops with olive oil, lemon juice and season it with salt and pepper.
2. Brush tuna steaks with lemon juice first then with olive oil and season it on both sides with salt and cracked pepper.
3. Place the scallops in their shells on the grill and cook for about 2 minutes each side. At the same time place tuna on the hot grill and grill each side for just over a minute and drizzle lightly with wine while grilling. Drizzle each side with wine as you go.
Step 3
Blitva (Dalmatian Style Silverbeet)
1. Peel and wash potatoes, then cut in quarters and cook in water until almost soft.
2. Wash silverbeet and remove stem then add it to the boiling potatoes and cook for about 4-5 minutes.
3. Strain water and lower the heat to low.
4. Add crushed garlic, olive oil, salt and pepper and mix silverbeet and potato until combined and there is no water left in the pot.
5. Arrange all components of this dish one next to another so you can taste each component separately for the full enjoyment of flavours.
6. Garnish your dish with some balsamic reduction and chilli oil if you like.
7. Enjoy this healthy and super tasty meal whenever you have a chance, it is good for you.
Dobar tek
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
