This Sicilian dish is traditionally made using fresh tuna, but ultra-fresh kahawai is equally as delicious.
- 1 medium kahawai, bled
- 1/3 red onion, finely diced
- 1 tablespoon capers, chopped zest of 1 lemon
- 1 green chilli, finely chopped
- 1 tablespoon baby basil leaves or thinly sliced basil leaves
Fillet and skin the kahawai. Slice the fillets finely on a sharp diagonal (a Japanese santoku knife is the best for thin slices) and lay them on the serving platter. Scatter the red onion, capers, lemon zest and green chilli over the fish. Drizzle with good-quality extra-virgin olive oil (the best quality you can afford) and sprinkle with baby basil or basil. Finish with a pinch of sea salt flakes.
For a more ‘cooked’ fish texture, cover the fish slices with lemon and/or lime juice for 10-15 minutes. Drain and proceed with the recipe.