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Tuna & Romesco Salad with Hollandaise Sauce

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Ingredients

4 Tuna fillets
1 Fennel bulb
Picked dill or fennel tops
1 Pink grapefruit segmented (keep juice)
100g Ricotta
Lot8 Citrus Oil
1 Lemon
Salt & Pepper
Cooked chorizo sliced
Romesco
350g jar Roasted red peppers
1 Garlic clove Smashed
2 tsp Tomato puree
2 tsp Sherry vinegar
1/2 cup Blanched almonds
1 tsp Smoked Paprika 
1 tsp Cayenne pepper
1/2 tsp Extra virgin olive oil
Hollandaise
140g Butter melted
4 Egg yolks
3 tsp White wine vinegar 
3 tsp White wine
1 Thyme sprig

Tuna & Romesco Salad with Hollandaise Sauce

  • Medium

Ingredients

  • Romesco

  • Hollandaise

Directions

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Steps

1
Done

Add everything to a blender apart from the olive oil, blend 30 seconds then add oil and blend again for 60 seconds until smooth but slightly textured. Season to you liking.

2
Done

Add the wine, thyme and vinegar to a small pot and reduce by half, strain into the egg yolks. Whisk over a Bain Marie until cooked and thick, remove from the heat then slowly pour in the butter whisking continuously. Season with salt and lemon.

3
Done

Slice the fennel and dress with reserved grapefruit juice salt and citrus oil, Add picked dill/fennel tops and grapefruit segments. Arrange on a plate, then add some pieces of ricotta on top and some sliced chorizo.

4
Done

Sear the tuna in a hot pan for 30 seconds on each side, then slice thinly and arrange on the plate.

Finish the dish by adding the romesco and hollandaise sauces to the plate.

The Cafe

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