Chargrilled tuna steaks with corn and a jalapeno salsa

The salsa in this recipe is great with seafood but pairs well with most meat and vegetables.

Serves 4

- 2 cobs corn

- 1 cup jalapenos

- 1 cup parsley

- 2 cloves garlic, crushed

- 2 limes, juice only

- 1/4 cup olive oil

- 1/2 red onion, finely diced

- sea salt and freshly ground pepper

- 2 tbsp olive oil

- 4 tuna steaks (150g each)

- 120g creme fraiche

Heat your barbecue to a medium-high heat. Leaving the husks on the corn, place them over the grill and cook, turning for 15-20 minutes. Once cooked, set aside. In a food processor, combine the jalapenos, parsley, garlic, lime juice and olive oil. Whiz until chunky, fold through the red onion, season well with sea salt and freshly ground pepper. Put oil on the grill and put on the tuna steaks , cooking on one side for 4-5 minutes. Turn the steaks and cook for a further 3 minutes. Peel the corn, and cut into halves, lengthways. Serve with tuna with the barbecued corn, a spoonful of salsa and a dollop of creme fraiche.

Chargrilled tuna steaks with corn and a jalapeno salsa.


Garlic and chilli lobster with cos salad

I believe you should let an ingredient like lobster shine. This simple barbecued king of the sea will do exactly that and be the star of the show.

Serves 2

- 4 tbsp butter, softened

- 1 tbsp chopped parsley

- 2 chillies, finely chopped

- 4 cloves garlic, crushed

- 1 lime, zest only

- sea salt and freshly ground pepper

- 1 lobster

- 2 tbsp olive oil

- 1 lime, juice only

- 1/2 tsp Dijon mustard

- 1 small head of cos

- 1/4 cup basil, picked

- 1 avocado, peeled and sliced

Combine butter, parsley, chilli, garlic, lime zest, salt, and pepper in a bowl. Set aside. Using a large sharp knife, split the lobster in half lengthwise through its head and tail. Scoop out and discard the yellow from the head. Pre-heat your barbecue to medium-high heat. Place the lobster flesh side down and cook for 4-5 minutes. Turn over, spread with the garlic chilli butter and cook for a further 6-7 minutes. In a small jar, combine the olive oil, lime juice and Dijon mustard, shake well and season with sea salt and freshly ground pepper. In a large bowl, toss the cos leaves, basil and avocado together and drizzle with the dressing. Serve with the lobster.

Garlic and chilli lobster with cos salad.

Thai-Style barbecue cuttlefish

This dish is a perfect starter for a group of four, or it serves two people for a main meal combined with a Thai-style salad.

Serves 4

- 1 coriander root

- pinch sea salt

- 2 clove of garlic

- 4 chillies

- 2 tsp palm sugar

- 2 limes, juice only

- 1 tbsp fish sauce

- 3 tbsp coconut cream

- 400g cuttlefish, cleaned, sliced on an angle, tentacles reserved

- 2 tbsp olive oil

- 1/2 cup coriander leaves

- lime cheeks to serve

For the sauce, combine coriander root and sea salt in a mortar and, using a pestle, pound to a paste, add garlic and chillies and pound to a coarse paste. Add sugar, lime juice, fish sauce and 1 tablespoon of coconut cream. Combine cuttlefish and reserved tentacles with oil and a second tablespoon of coconut cream in a small bowl for 1 minute. Barbecue cuttlefish and tentacles on a heated grill plate, for 1 minute, then drizzle with remaining coconut cream, turn and cook for another 1-2 minutes or until caramelised and opaque. Serve immediately, scattered with coriander leaves and lime cheeks.

Thai-Style barbecue cuttlefish.


Barbecue clams and chorizo

This recipe is a great way to use the deep plate on your barbecue. If you don’t have a hooded barbecue this works just as well in a large pot.

Serves 2

- 4 cloves garlic, crushed

- 2 chorizo, sliced thickly

- 2 tbsp olive oil

- 1 big jar tomato sugo

- 1kg clams, cleaned

- crusty bread to serve

Heat your barbecue lipped tray to medium-high heat. Cook garlic and chorizo with the oil, stirring occasionally, until chorizo is golden. Add tomato sugo and bring to a simmer. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes. Stir in clams and cook, with the barbecue lid down over moderately high heat, stirring once, until clams open (9-12 minutes). Serve with crusty bread.


© The West Australian

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