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Tuna Ventrescas with Alioli
servings: 2
Ingredients:
1 Tonnino Tuna Ventrescas
1 bunch white asparagus
1 raw egg
5 tbsp sunflower oil
1 tbsp lime juice
1 pinch salt
1 pinch pepper
1 pinch paprika
1 tsp butter
1 tsp minced garlic
2 tbsp bell peppers
Chives as Garnish
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Preparation:Clean and boil the asparagus for at least 10 minutes, then sautee in butter, season. For the alioli, in a food processor or blender, blend the egg, then add the lime juice, garlic, mustard, salt, pepper, paprika, and bell peppers, and oil little by little until consistency has been reached. Refrigerate for 1 hour.
In small bowls pour the alioli and then add the ventresca on top, decorate with the asparagus spears, the chives and serve.
Chef Jose Lopez, Le Cordon-Bleu, Paris
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