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1
Whisk together the beer and flour, season with salt.
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2
Hold refrigerated.
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3
Take 8 baby zucchini and blanch in salted water until tender.
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4
Puree in blender until smooth.
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5
Place the fennel and remaining zucchini and squash in a small pan and cover with vegetable stock.
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6
Add 2 tablespoons of butter and braise over low heat until tender.
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7
Season with salt.
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8
Place all ingredients for pea pesto except the olive oil into a blender and process until smooth.
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9
With the motor running, slowly drizzle in the extra-virgin olive oil.
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10
Place the salt block directly on the stove top and heat until hot about 5 minutes.
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11
Toss the tuna in olive oil and season with salt, fennel pollen and pepper.
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12
Place in a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes.
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13
Remove from the bag quickly sear the tuna on the salt block on all 4 sides.
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14
Dip the blossoms in the beer batter and fry at 350 degrees F until golden brown.
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15
Smear the pesto across the plate and arrange the vegetables in the pesto.
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16
Slice the tuna thinly and place around the vegetables.
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17
Serve alongside fennel, courgettes, pesto and garnishes.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
