Ingredients

• 500 g tuna belly
• 400 g clean catalonia chicory
• 85 g lime juice
• 60 g pitted Taggiasca olives
• 40 g capers
• 1 g agar agar
• fennel
• garlic
• dry chili
• extra virgin olive oil
• salt

FOR THE FENNEL GEL
Bring boil 120 g of water, add 40 g of fennel and leave to infuse for 20 minutes.
Filter and then bring the fennel water to the boil again with the lime juice and agar agar. Turn off, let it cool completely, then blend to obtain a gel.

FOR THE AROMATIC POWDER
Arrange capers, olives and a few tufts of fennel in a deep plate covered with a sheet of tight film. Cover them with another sheet of cling film and let them dry in the microwave for 5-6 minutes at maximum power.
Blend them then in the mixer obtaining a powder.

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