Ahi Tuna Flatbread│ Greek Aetopita, Ahi Tuna, Tomato Confite, Feta and Olives

Ahi Tuna Flatbread│ Greek Aetopita, Ahi Tuna, Tomato Confite, Feta and Olives

Chef François de Mélogue

Greek Flatbread 

Ingredients for one servings:

¼ c.                Olive Oil

4 oz                Seared Ahi, sliced into four pieces

1 t                    Fennel Pollen

1 t                    dried Orange Zest

1 ball              Greek Flatbread

2                      Plum Tomatoes, sliced and dried in oven

3 oz                Feta Cheese, diced

10                    Olives, pitted, halved

1 oz                Frisée Lettuce

 

 

Mise en Place:

 

  1. Marinate Ahi in olive oil, fennel pollen and dried orange zest for at least four hours.

 

To Order:

 

  1. Arrange tomatoes, feta and olives over flatbread.
  2. Bake till done.
  3. Arrange tuna on top and garnish with frisée.

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