Warm Sesame Crusted Marinated Tuna Salad with Courgette Fritters and Aioli Globe Artichokes

For the Marinade:

1 Clove Garlic

Half Onion, Finely Chopped

1 Tsp Soya Sauce

1 Tsp Spicy Vinegar

1 Tsp Salt

1 Tbslp Olive Oil

Warm Sesame Crusted Tuna Salad

400 gms Fresh Tuna, cut into 2 cm Cubes.

50 gms Sesame Seeds

300 gms Potatoes ( quartered )

80 gms Sundried Tomatoes

6 Black Olives

1 Yellow Sweet Pepper

50 gms Rucola

Courgette Fritters

1 Shredded Courgette

2 Tablespoons Flour

Half Teaspoon Dried Thyme

Salt and Pepper

Half Beaten Egg

Aioli Globe Artichokes

1 Globe Artichoke

3 Slices Fresh White Bread

2 Tbslp White Vinegar

1 Tblsp Freshly Squeezed Lemon Juice

4 Cloves Garlic

1 Teaspoon Salt

1 Teaspoon Sugar

100 ml Olive Oil

2 Tsp Chopped Parsley

Put the Tuna in a Plastic Food Box, add the marinade and shake gently so that it will coat evenly. Let it marinate for at least 1 Hour.

Boil the Globe Artichoke in Salted water for 40 Mins until tender. You can test for doneness by making sure one of the outer leaves comes off easily. Once it is cooked, let it cool for a few minutes then cut it in half lengthwise. Rub the insides with lemon juice so that it will not discolour.

Make the Aioli by putting all the ingredients except the olive oil in a blender and while whizzing on number 1, add the olive oil in a trickle.

Drain the Tuna from the marinade and pat dry, then press all sides in the sesame seeds to which some seasoning has been added. Fry , turning to colour all sides, for 1 minute each side and keep warm. Throw the rucola in the same pan where you fried the Tuna Chunks and stir to mop up all the juices and sesame seeds.

Boil the quartered potatoes in Salted water to which some Coriander seeds have been added.

Slice the Sundried Tomatoes into Julienne ( Strips )

Cut up the Yellow Capsicum into large dice and add to the boiling potatoes at the last minute.

For the Courgette Fritters, Combine all the ingredients gently together and shallow fry in oil for 3 mins on each side until golden brown.

Drain the potatoes and sweet yellow pepper and combine with the Sundried Tomatoes and Olives.

For plating, while still warm, start with the wilted rucola at the bottom,add the other salad ingredients and the Tuna Chunks on top. Place the Globe Artichoke Half on the side and fill with the Aioli.

Leave some space where to put the Courgette Fritters. Decorate with Lemon Slices and Parsley.