Tuna with grilled scallop and beetroot tapenade
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Scallops | |
| 2 | Tuna steaks | |
| 2 | Beetroots; roasted on a bed of | |
| ; salt | ||
| 1 | teaspoon | Capers |
| 1 | Shallot; diced | |
| 1 | Clove garlic | |
| 1 | Anchovy fillet | |
| 1 | Fennel bulb; thinly sliced | |
| 1 | Lime; juice of | |
| 2 | Eggs | |
| 6 | Cloves roasted garlic | |
| 2 | tablespoons | White wine vinegar |
| 100 | millilitres | Peanut oil |
| 1 | tablespoon | Grain mustard |
| 1 | tablespoon | Horseradish |
Directions
Sweat the garlic, anchovy and shallots in olive oil. Put fennel in a bowl and add lime juice and a dribble of olive oil. Set aside. In a mixer, put beetroot, capers, sweated garlic, anchovy and shallots with 1tbsp of olive oil and ground black pepper. Blend until still chunky.
For the dressing, separate the eggs and place yolks in a bowl. Peel roasted garlic cloves and mash into the egg yolk. Add horseradish, grain mustard and vinegar. Whisk and dribble in peanut oil to thicken. Add black pepper.
Place tuna on a griddle with olive oil, salt and pepper. Cook scallops in the same way. Arrange fennel salad in the centre of a serving dish. Place tuna on top then a spoonful of beetroot. On top place 2 scallops and then a sprig of parsley. Finish by dribbling the dressing all around it.
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