Raw Kingfish, Fennel, Caper Leaf and Horseradish - Recipe by Chef Bodee Price
Great balance of acidity that pairs beautifully with Brown Brothers Winemaker’s Series 2022 Fiano
1 Tbs olive oil
2 red onions, slice
1 Tbs sugar
1 packet Future Farm Tvna
2 Tbs vegan mayo
Small handful of chives, finely chopped
1 tsp white wine vinegar
4 slices of bread
4 slices vegan cheese
2 Tbs vegan butter
1 jalapeño, finely sliced
Salt and freshly ground black pepper
In a medium-sized frying pan, heat the oil on a low heat. Add onions and cook for 10-15 minutes until softened and beginning to caramelise. Add sugar and cook for a further 5 minutes until sticky, dark and soft. Set aside.
In a bowl, mix the Tvna with the vegan mayo, chives and vinegar. Season generously with pepper. Set aside.
Butter the bread, add to a dry frying pan until golden and toasted on one side. Flip over and add a cheese slice to each piece of bread and continue to cook until melted.
Assemble the melt be sandwiching the tuna mayo mixture with the caramelised onions and sliced jalapeño between two slices of cheesy toast.
Credits: Future Farm
Photo Credits: Future Farm