Recipe Phillippa Cheif itz

House and Leisure Food - - CONTENTS -

for the fen­nel oil top­ping

a hand­ful of fen­nel leaves, blanched, drained and chopped ¼ cup ex­tra-vir­gin olive oil 1 gar­lic clove, crushed sea salt and milled

black pep­per

for the tuna squares

300g thick slices of

fil­leted tuna coarse sea salt ex­tra-vir­gin olive oil 200g potato, peeled and cut

into chunks 1 medium fen­nel bulb,

roughly chopped 2–3T ex­tra-vir­gin olive oil 2t Span­ish sherry vine­gar sea salt and milled

black pep­per

Serves 6–12 as part of a ta­pas ta­ble

To make the fen­nel oil top­ping, blend the fen­nel leaves, olive oil and gar­lic, and sea­son.

Cut the tuna into 12 cubes and roll each cube in the sea salt and olive oil. Cook the potato with the fen­nel un­til ten­der. Drain, then mash the pota­toes and fen­nel roughly with the oil, vine­gar and sea­son­ing to taste. Whip the mash (try us­ing the whisk at­tach­ment for a blender) and spoon into tiny bowls or plates. Keep warm.

Quickly sear each tuna cube so that it is very rare in­side. Place a square of tuna on top of each spoon of mash, add a grind­ing of pep­per and driz­zle the fen­nel oil on top.

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