Salt Seared Tuna with Fennel, Courgettes and English Pea Pesto

Deselect All

Fennel and courgettes:

1 beer

2 cups self-rising flour

Salt

20 baby zucchini

4 fennel bulbs

12 baby squash

1 quart vegetable stock

2 tablespoons butter

4 squash blossoms

Pea Pesto:

1/2 cup fresh English peas

1 teaspoon almond oil

1 Meyer lemon, finely chopped

1/2 tablespoon Parmesan

1 teaspoon lime juice

1/2 cup fresh mint leaves

1/4 extra-virgin olive oil

Tuna:

2 Himalayan salt blocks

1 1/2 pounds fresh big-eye tuna

2 tablespoons olive oil

Salt

2 teaspoons fennel pollen

Ground black pepper

Garnish:

Fennel fonds

Red ribbon sorrel

Nasturtium leaves