John Myers
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Tuna Poke, Black Olive Tapenade and Spring Onion Halloumi Bruschetta with Carrots
The perfect tuna poke, black olive tapenade and spring onion halloumi bruschetta with carrots recipe with a picture and simple step-by-step instructions.
For the white bread:
- 400 g Flour
- 320 ml Water
- 1,5 tsp Salt
- 0,25 tsp Dry yeast
For the black olive tapenade:
- 250 g Olives Kalamat
- 1 Pc. Anchovies
- 0,5 Pc. Clove of garlic
- 0,5 tsp Capers
- 0,5 tsp Lemon juice
- 0,5 tsp Thyme
- 0,5 tsp Dijon mustard
- 1 pinch Sea-Salt
- 1 pinch Pepper
For the spring onion halloumi bruschetta with carrot salsa
- 225 g Halloumi cheese
- 4 Pc. Carrots
- 1 shot Olive oil
- 1 pinch Saffron powder
- 0,5 Pc. Lemon
- 100 g Almonds
- 0,5 bunch Coriander
- 1 Pc. Clove of garlic
- 12 Pc. Spring onions
For the tuna poke:
- 0,5 Pc. Cucumber
- 150 g Creme fraiche Cheese
- 1 Pc. Lemon
- Salt and pepper
- 1 pinch Sugar
- 1 Pc. Onion
- 2 tbsp Butter
- 200 g Pimientos del Piquillo
- 100 ml Vegetable broth
- 200 ml Teriyaki sauce
- 1 tbsp Grated ginger
- 1 tsp Food starch
- 400 g Tuna
- 1 pinch Sea-Salt
- Mix the flour with water, salt and dry yeast. Put the dough in an oven-safe pot with a lid and store in a cool place with the lid closed for 18 hours. Then fold the dough four times and put it back in the pan. Bake in the preheated oven for 5 minutes at 250 degrees (top / bottom heat). Then 30 minutes at 230 degrees. Then the lid can be removed for another 15-20 minutes (depending on the desired tan).
- Roughly chop the olives, anchovies, capers and garlic. Then process with thyme, mustard and lemon juice to a puree. Season to taste with salt and pepper.
- Cut the carrots into slices, drizzle with the lemon and olive oil. Then season with saffron, salt and pepper and place in the oven for 25 minutes at 180 degrees (top / bottom heat).
- Process the carrots with the almonds into a puree and mix in the chopped coriander. Cut the halloumi into slices and fry until golden brown on both sides.
- Cut the spring onions into 20-25 cm stems and fry them as well. Roast the bread / baguette until crispy and brush (rub) with the clove of garlic. Then place halloumi on the bread, place 2 stalks of spring onions on top and place 1 teaspoon of carrot salsa.
- Core the cucumber and cut into thin strips. Mix the crème fraîche with the lemon and refine with salt, pepper and sugar.
- Cut the onions into small cubes and sauté in the butter until translucent. Add the piementos (peppers), fry briefly and deglaze with the stock and terryaki sauce. Add the grated ginger and cover and simmer for 10 minutes. Stir the cornstarch until smooth and bring to the boil in the broth. Then refine with salt and pepper.
- Cut the tuna into strips, season lightly with sea salt and fry on all sides for a maximum of 5 minutes. Then cut into small cubes. Place the cucumber salad, add the terryaki sauce and tuna.
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