Fushi

Serves 4

This is the ideal fish dish for blackouts, when the gas bottle has run out, or if it's really hot and you don't want any more heat in the kitchen.

This is the ideal fish dish for blackouts, when the gas bottle has run out, or if it's really hot and you don't want any more heat in the kitchen.

We've christened it Fushi - pronounced not like sushi but the same way New Zealanders pronounce fish - because the template for this recipe came from a wine-tasting junket to New Zealand.

1 garlic clove, halved
125ml fresh lemon juice
2 tablespoon olive oil
1 large ripe avocado, diced
400g very good quality, fresh (preferably sashimi-grade) boneless blue fin tuna, diced
4 tablespoon chopped basil
250g punnet of cherry tomatoes, halved
slices of toasted rye bread, to serve
sea salt and freshly ground black pepper

Rub a bowl with the halved garlic clove, then add the lemon juice, oil, avocado and tuna. Mix in the basil and tomatoes, then refrigerate for 10 minutes or so. During this time, the lemon juice will partially "cook" the fish. Serve on thin slices of toasted rye bread. Sprinkle generously with salt and pepper.

TIPS: Other fish can be used in place of blue fin, as long as it's very good quality, fresh, boneless and not too chewy. Salmon and snapper are good but, as with all partly raw fush dushes, freshness is critical. Otherwise it will taste, well, fishy.