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Parve
Medium
20 Minutes
Diets 
A great way to use up the trimmings after breaking down a tuna is this ’nduja recipe. Unlike the traditional meat-based version, this doesn’t require any form of fermentation. Instead, it’s very quick to make and the results are absolutely delicious served up on toast like this or as an addition to pasta or vegetable-based dishes. The easiest way to cook the ’nduja is by frying it in a little oil – separating out the fat (which you can use for grilled veg) and transforming the texture into a fine mince.
500 grams (1 pound 2 ounces) yellowfin tuna loin, trimmed
3 cloves garlic, 2 finely grated, 1 peeled and halved
110 grams (4 ounces) Rendered Fish Fat (see below), melted and cooled slightly (or Gefen Olive Oil)
sea salt flakes
freshly cracked Gefen Black Pepper
4 slices of quality sourdough bread
Gefen Extra-Virgin Olive Oil, for brushing and finishing
1 and 1/2 tablespoons smoked paprika
1/2 teaspoon freshly cracked Gefen Black Pepper
1/2 teaspoon ground fennel seeds
pinch of finely grated nutmeg
1/2 teaspoon chili flakes
1 teaspoon sea salt flakes
To make the ’nduja spice mix, combine all the ingredients in a small bowl.
Pass the trimmed tuna through a meat grinder on a coarse setting (or chop into a coarse mince consistency with a sharp knife). Transfer to a large bowl, add the spice mix, grated garlic, rendered fish fat and a pinch of salt, and stir gently to combine, being careful not to overwork it. Set aside.
Brush both sides of the bread slices with extra-virgin olive oil, taking it right to the edges.
Heat a chargrill pan over a medium heat, add the sourdough slices (in batches if necessary) and grill for two to three minutes each side, or until very well toasted with nice char lines. Remove from the pan and rub with the halved garlic clove, then transfer to individual serving plates.
Pile a heaped tablespoon of the ’nduja onto each slice of hot toast and drizzle with two teaspoons olive oil. Using a fork, drag the tips through the ’nduja, working from left to right to create even ridges for the oil and seasoning to settle into. Season liberally with salt flakes and black pepper and serve immediately. Store any leftover ’nduja in an airtight container in the fridge for up to four days.
Recipes excerpted with permission Take One Fish by Josh Niland published by Hardie Grant Books, August 2021 (Preorder on Amazon). Photographed by Rob Palmer
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