Crispy tuna and aioli

Fish 920
Crispy tuna and aioli
  • Serves: 0 People
  • Prep Time: 25 min
  • Cooking: 2 min
  • Difficulty: medium
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Crispy tuna and aioli

Ingredients

Directions

  1. ### Cooking ###
  2. The aioli: Peel the cloves of garlic, put them in the mortar with the half-potato, reduce all the pomade with pestle. Add the egg yolks, salt and pepper, stir in the oil as mayonnaise.
  3. Clean all the herbs, dry them, mix them, season with vinaigrette.
  4. Brush the slices of tuna with olive oil using a brush, cook on high heat for 1 minute in a nonstick skillet, salt and pepper. Place a slice of tuna on each plate. Cover with half a language, then some herb salad, cover remaining half-cat's tongue.
  5. Surround with a bead of aioli, decorate with cherry tomatoes.

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Lamb skewer with apricots



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 25 min
  • Difficulty: medium

Lamb skewer with apricots

Ingredients

Directions

  1. ### Cooking ###
  2. Degrease the shoulder of lamb and cut into 4 cm cubes. next to.
  3. Wash the orange and grate the zest over a bowl.
  4. Squeeze the juice, add 3 tbsp. tablespoon olive oil and 3 tbsp. dry white wine, then pepper.
  5. Wash the eggplant and cut into 4 cm cubes. next to.
  6. Wrap eggplant cubes in smoked bacon slices, then hold them with small wooden sticks.
  7. In a deep dish, put the lamb, eggplant cubes and white onions, sprinkle marinade orange juice-oil-white wine and marinate for 2 hours.
  8. Prepare the barbecue.
  9. Peel the onion, chop it finely.
  10. Cut the 17.6 oz. apricots in half and chop them.
  11. In a nonstick skillet, heat 1 tbsp. tablespoon of olive oil.
  12. Throw in the onion, fry it for 3 minutes.
  13. Add the chopped apricots, the rest of the white wine and the brown sugar.
  14. Cook for 10 minutes. low heat.
  15. Keep warm until serving.
  16. Drain the meat, eggplant, onions.
  17. Cut the apricots in half.
  18. Thread on lamb skewers, eggplant with bacon, white onions and half apricots alternating.
  19. Place the skewers on the barbecue grill and cook for 10 minutes, turning often.
  20. Serve with the hot sauce and a seasonal green salad.
  21. recommended wine: a red rib-du-luberon