It’s abundantly clear after talking to so many people about Guide to Fish, that cooking fish is not something everyone likes to do at home. It’s easy to overcook -very easy – fish is a gentle protein that reacts quickly to heat, some fish species react a lot quicker than others. If you are trying to teach yourself how to cook fish at home – it’s often good to start with an oil fish, like Yellowfin tuna. Oil fish take a little longer to cook, so it’s harder to overcook them and they actually benefit from being a little underdone in the middle. Of course, if you enjoy fish cooked through, go right ahead; just be aware that it may be a little dry if overcooked too much.


 If you’re thinking about cooking some Yellowfin tuna at home. Tomato is a wonderful accompaniment to it.

 A friend brought some early tomatoes over from their garden just last week, slightly green, pert and meaty. I’ve been letting them ripen in the bowl on the kitchen bench and just this weekend it was definitely time to eat them. The tomatoes had become plump, fleshy and tender to the touch, so I bought some Yellowfin tuna, seared it rare and made this little (very simple) salad to go with the taut flesh.



 2 ripe tomatoes, diced

6 fillets of anchovies (more or less if you prefer and use your favourite brand)

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon sea salt

4 basil leaves, torn


Place the tomatoes in a bowl and stir in the remaining ingredients.

Serve next to or over the tuna.