Salt Seared Tuna With Fennel, Courgettes And English Pea Pesto Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
1331
FAT
141%
CHOL
40%
SOD
3918%

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Ingredients for 4 servings

2 Himalayan salt blocks

4 fennel bulbs

Red ribbon sorrel

1 teaspoon almond oil

2 cups self-rising flour

1 1/2 pounds fresh big-eye tuna

20 baby zucchini

1 quart vegetable stock

2 tablespoons olive oil

Nasturtium leaves

Ground black pepper

1/2 cup fresh mint leaves

1 teaspoon lime juice

1 Meyer lemon, finely chopped

2 teaspoons fennel pollen

Salt

Fennel fonds

1/4 extra-virgin olive oil

1/2 cup fresh English peas

4 squash blossoms

1/2 tablespoon Parmesan

12 baby squash

2 tablespoons butter

1 beer

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