Earlier this week I read this recipe in a magazine and I guess was created by Chris Rendell, Whitehall executive chef. The recipe has ketchup in it and as you probably know ketchup has a LOT of sugar, so I decided to make my own.

1 lbs Fresh Tuna

Salt and Pepper

White Asparagus

Spinach

Red Cocktail tomatoes

Ketchup

¼ cup Tomato Paste

1 chopped Garlic

1 tablespoon Olive oil

Pinch of Cinnamon

Almost ¼ cup Balsamic Vinegar

Chili Flakes

Salt & Pepper

How to: Mix everything in a bowl.

Red-Onion-Worcestershire Dressing

¼ of a Red onion slices and put in a glass of cold water for 10 minutes

2 tablespoons of olive oil

¼ cup Ketchup

1 tablespoon Worcestershire sauce

2 tablespoon chopped Tarragon

2 tablespoon chopped Cilantro

2 tablespoon chopped Chives

sprinkle some Tabasco sauce

Salt

How to: Rinse the water from the onion and chop it up. Mix the rest of the ingredients and add the onion.

Chop of about an inch of the Asparagus and steamed cook them for 15 minutes. When the asparagus is almost done fry the Tuna with grounded pepper and salt and pepper for a minute or two on each side. Be careful so you don’t cook them for to long or they will taste like they came out of a can.

Serve the tuna on a bed of spinach, cocktail tomatoes, asparagus and the dressing…Very simple and very luxurious dinner…