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
Red Cocktail tomatoes
¼ cup Tomato Paste
1 chopped Garlic
Pinch of Cinnamon
Almost ¼ cup Balsamic Vinegar
Salt & Pepper
How to: Mix everything in a bowl.
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
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…