Josh Niland: Can you see what’s unusual about this Meatball Sub?

One of Australia’s top seafood chefs has come up with its unique twist on the classic meatball sub by using minced yellowfin tuna in place of beef.

Josh Niland, the 33-year-old owner and chef at Saint Peter and the Fish Butchery in Paddington, New South Wales, is known for his inventive dishes such as tuna hot dogs and swordfish bacon cheeseburgers.

The delicious sub is part of the chef’s ‘Josh Niland at Home’ series and is served with spiced potato wedges, cabbage and reggiano salad, green leaves and herbs.

One of Australia’s top seafood chefs has come up with its unique twist on the classic meatball sub by using minced yellowfin tuna in place of beef

Josh Niland (pictured), the 33-year-old owner and chef at Saint Peter and the Fish Butchery in Paddington, New South Wales, is known for his inventive dishes such as tuna hot dogs and swordfish bacon cheeseburgers.

And while the dish isn’t a permanent menu item at any of the chef’s restaurants, it’s one of the quirky offerings he created during the lockdown that fans hope will soon be part of the store’s ongoing takeaway selection.

The submarine follows Niland’s hugely popular $ 20 cheeseburger made from charcoal-grilled Mooloolaba yellow fin tuna fillets, cheddar cheese, lacto-fermented cucumber, sliced ​​iceberg lettuce and optional $ 8 swordfish bacon.

The masterful young chef has also come up with an epic gourmet sandwich – complete with sea trout salami, kingfish mortadella and swordfish pork belly.

The delicious sub is part of the chef’s ‘Josh Niland at Home’ series and is served with spiced potato wedges, cabbage and reggiano salad, green leaves and herbs

He also launched this $ 20 take away cheeseburger made with charcoal-grilled Mooloolaba yellow fin tuna fillets, cheddar cheese, “lacto-fermented” cucumber, trimmed iceberg lettuce leaves, and optional “swordfish bacon” for $ 8.

His “muffuletta” looks strikingly similar to a deli-style sandwich, but the “cold cuts” are made from different types of fish

Niland, known for cooking with every part of a fish, introduced the “muffuletta,” which looks remarkably similar to a deli-style sandwich except that the “sliced ​​meat” is made entirely from different types of fish.

Italian muffuletta sandwiches are usually made from layers of thinly sliced ​​charcuterie such as salami, capocollo, soppressata, and mortadella.

His delicatessen-inspired sandwich consists of a sea trout salami, kingfish mortadella, white tuna nduja, swordfish belly bacon and pickled Krampe, garnished with sundried tomatoes, olives, sorrel and pesto and provolone.

Niland said his sandwich was inspired by top chef Clayton Wells, who created A1 Canteen’s muffaletta press sandwich, which comes with sourdough, Italian provolone, ham, mortadella, salami, olives and sun-dried tomatoes.

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