| Cappaccio of Tuna |
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with pan-fried peppered calamari, VPC Lemon Oil & Capers
Slice the tuna as thinly as possible. Place the raw tuna in a circle around the outside of a plate and set aside. In a bowl, mix the calamari with the VPC Lemon Infused Olive Oil, 1 teaspoon cracked black pepper and the garlic. In a hot pan, add the calamari and sauté until golden brown, then allow to cool. Place the wild rocket and calamari in a bowl and dress with VPC Chardonnay Dressing. To serve, place the calamari and rocket salad in the centre of the plate with the tuna. Sprinkle the plate with capers, drizzle some VPC Lemon Infused Olive Oil over the tuna and season with salt and pepper. Serve immediately with fresh crusty bread.
Wine Suggestion: Chardonnay |
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| Ingredients |
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Serves 2
250g fresh tuna fillet
100g calamari, cut into rings or sliced
1 tablespoon VPC Lemon Infused Olive Oil
salt & pepper
1 clove garlic, crushed
wild rocket lettuce, garnish only
VPC Chardonnay Dressing (shake well before use)
capers
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