Author: Phillippa Cheifitz
About: Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.
2 cups blueberries
Easy
15 minutes
5 minutes
Slice tuna steaks thinly and place between 2 sheets of non-stick baking paper. Smash with your fist until flattened.
Arrange on plates, season with coarse sea salt and milled black pepper. Cover with olive oil. Add sliced fennel and torn fennel fronds and spoon over pickled blueberries.
To pickle blueberries: Wash and dry 2 or 3 punnets of berries and place in a clean, dry jar. Combine 3/4 cup sugar, 1 cup white wine vinegar and 1 cup verjuice with a bay leaf and a few allspice berries and gently simmer for a few minutes, stirring at first to dissolve the sugar.
Allow to cool, and then pour over the blueberries. Cover and refrigerate. Best left for a few days but will keep indefinitely.
