Asparagus, Tuna and Caviar
tuna, asparagus and caviar


  • 1 bunch of asparagus
  • 1 sprig of thyme/rosemary
  • black peppercorns
  • salt
  • olive oil
  • 200-300g tuna belly fillet
  • 20g caviar


  1. Cut asparagus into the same length, saving bottom parts for stock. Peel the lower part of the asparagus. 
  2. Into a shallow pan add some water, white wine (optional), olive oil, salt, herbs and spices. Cover with a lid and cook for about 4 min. When asparagus is cooked plate it and reduce the cooking liquid.
  3. Season tuna and cook it in a very hot dry pan, alternatively use a blowtorch. Slice and serve on top of asparagus. 
  4. Pour reduced cooking liquid over asparagus and garnish with a line of caviar.

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