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AHI TUNA POACHED IN OLIVE BOUILLON
ASPARAGUS SALAD, CRISP CALAMARI
INGREDIENTS
4 x 5oz Ahi Tuna
3 Dozen Black Olives (Red Wine Cured, Pits Removed)
½ Cup Sundried Tomatoes
1 Cup Olive Oil
½ Tsp Chili Flakes Or Chili Oil
2 Pints Vegetable Stock
½ Lb Fresh Asparagus
½ Cup Tomatoes Diced (Peeled, Seeds Removed)
1 Tbsp Oregano Leaves
1 Bunch Chives
3 Oz Spinach Leaves
1 Cup Grapeseed Oil
6 Oz Squid Tubes (Cut In To Rings)
2 Cups Flour
½ Tsp Chili Powder
1 Tbsp Sea Salt
2 Whole Zest Of 2 Lemons
METHOD
1. Heat a large shallow pan on medium heat, add vegetable
stock, olive oil, and chilies, reduce the volume by
half.
2. Blanch asparagus in boiling water, cool and slice
thinly.
3. Using the asparagus water, blanch oregano, chives
and spinach. remove and cool in ice water. drain well
then purée in bar blender with grape seed oil.
strain and keep cool.
4. Combine sea salt and lemon zest together.
5. Mix the asparagus with the tomatoes, pinch of lemon
and sea salt. spoon a little of the warm olive oil mixture
over the asparagus. mix well.
6. Combine flour, chili powder and a pinch of sea salt.
7. Add squid to the flour mixture and shake off the
excess.
8. Shallow fry the squid in 380 degree vegetable oil.
remove and place on to a paper towel. season with lemon
sea salt. keep warm.
9. Add tuna to simmering stock with sun dried tomatoes.
poach until medium rare.
Arrange on a deep plate. garnish with asparagus salad
topped with the calamari. drizzle with oregano purée.
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