Lucio’s Marina: Tuna Terrifico!
John Caruso discovers a local species of fish that is one of the fastest in the world and, when prepared with skill and passion — is also one of the tastiest and most versatile.
The Tuna Experience with Walker Seafoods at Lucio’s Marina as part of Noosa Eat and Drink was a celebration of the humble, yet tasty, tuna! Guests arrived with their eyes wide with curiosity and excitement and they weren’t disappointed.
Alberto Vitassovich, the head chef at Lucio’s Marina, had a vision to present a was a nose-to-tail approach honouring one of his favourite ingredients.
“It’s common practice and part of the Slow Food philosophy to honour the animal by using every part of it and it’s quite common with livestock such as whole pigs,” he said. “I wanted to bring that approach to a whole tuna and develop different products right through to sausages and selling boiled tuna packaged in jars.
“This was not just about cooking; it was about showcasing the versatility of tuna, a tribute to the fish that is so integral to the culinary world.”
With the Noosa Eat & Drink program committed to celebrating local food and beverage that brings together the best of the region, Alberto saw this as an opportunity to do something different.
“In Italy, I worked at two different restaurants that had achieved a Three Michelin star rating and we would perform ‘live cuttings’ of a whole tuna in front of the customers regularly, so I wanted to offer that same experience to our guests here in Noosa,” he said.
From the introductory snacks of the tuna sashimi cracker, and the tuna tataki; through to tuna cannelloni; vitello tonnato; spaghetti al tonno and bistecca di tonno; you could say we were ‘schooled’ in the versatility and flavour profile of the freshest tuna I have ever experienced.
Lucio’s Marina owner Matteo Galletto, echoed Alberto’s sentiments.
“You take things for granted working in a restaurant however when you see our clientele reacting like they did on arrival tonight, and you see people’s reaction to Alberto cutting the slices of tuna for the sashimi crackers as people walked through to the restaurant with their Sakura Spritz, you can see they’re stoked,” he said.
“We love to present something different and engaging – theatre for the eyes and tastebuds!”
The tuna for the evening was supplied by Walker Seafoods, a local company committed to sustainable fishing practices with General Manager Daniel Jones, highlighting the quality and sustainability of the local catch.
“Tuna caught off our shores are being exported to North America, Singapore and Japan and it’s simply because our population isn’t consuming the amount we’re catching,” he said.
“The quality of what we catch is the best in the world and our methods and sustainability practices are also the best in the world, compliant with all Australian government regulations, which keeps our fishery well managed and our product delivered in impeccable condition with the freshest flavour.”
The Tuna Experience with Walker Seafoods at Lucio’s Marina provided a newfound appreciation and respect for tuna as well as an educational journey that highlighted the versatility and sustainability of this remarkable fish.
If you missed out on this, be sure to get your seafood fix with Lucio’s newly launched Seafood Platter Experience for two – a celebration of the the best local seafood brought out over three courses of raw, antipasti and shellfish.
Together with a stunning waterfront location, cracking drinks list and the warmest hospitality, it’s hard to resist!
