Edition 3 - 2024EducationalOwners

SALLY JENYNS’ SEAWATER CALAMARI WITH TUNA, OLIVES AND AIOLI

Celebrity chef Sally Jenyns impresses with a novel way to blanch fresh caught calamari by using nature’s perfect seasoning of seawater straight off the boarding platform of a luxury Riviera 6000 Sport Yacht Platinum Edition. Served with a quick and easy tuna aioli, al fresco dining never looked or tasted this good!

Celebrity chef Sally Jenyns impresses with this novel method of blanching freshly caught calamari, served with a quick and easy tuna aioli.

Using nature’s perfect seasoning of seawater straight off the boarding platform, celebrity chef Sally Jenyns impresses with this novel method of blanching fresh caught calamari, served with a quick and easy tuna aioli.

Sally is one of our regular hosts at Riviera’s Festival of Boating, held exclusively for Riviera owners, at the Sanctuary Cove International Boat Show each year in late May. We love that Sally shares our passion for boating, fishing, and the finer things in life, afloat.

Prepare this simple yet elegant appetiser as you take in the vista from a gorgeous Riviera galley, with all the practicalities, modern appliances, preparation space and storage you’ll ever need. Al fresco dining and the Riviera Life has never looked or tasted so good!

Bon appetit!

Join celebrity chef Sally Jenyns as she whips up a delicious seaside meal using freshly caught calamari and served with a quick and easy tuna aioli.

SEA WATER BLANCHED CALAMARI WITH TUNA, OLIVES AND AIOLI

600g cleaned calamari, sliced thinly

1 red onion, finely sliced

2 tbsp baby capers, drained

½ cup green Sicilian olives, pitted and split

2 mild long green chillies, finely sliced into rounds

Fennel fronds

185g quality tinned tuna

1-MINUTE AIOLI

1 egg + 1 egg yolk

2 tsp lemon juice

1 garlic clove, finely grated

1 cup light olive oil

  • For the aioli use a stick bender and a cylindrical beaker or jar.
  • Add whole egg and egg yolk to the blending jug, then add garlic and lemon juice and lastly oil.
  • Lower blender to the bottom of beaker and blend while gradually raising blender until the mixture is thick and creamy.
  • Spoon in tinned tuna, and blend again briefly to combine. Set aside (refrigerate).
  • Slice the red onion as finely as possible and set aside in a bowl of iced water.
  • Bring a large saucepan of sea water to the boil and add half the calamari.
  • Blanch for 40 seconds then remove with a slotted spoon to a paper towel-lined plate.
  • Repeat with remaining calamari.
  • Drain onion.
  • Spoon tuna aioli onto a serving platter.
  • Arrange calamari, onion, capers, olives and chillies onto platter.
  • Garnish with fennel fronds and serve.
For the aioli use a stick bender and a cylindrical beaker or jar.
For the aioli use a stick bender and a cylindrical beaker or jar.
Spoon in tinned tuna, and blend again briefly to combine. Set aside (refrigerate).
Spoon in tinned tuna, and blend again briefly to combine. Set aside (refrigerate).
Slice the calamari.
Slice the calamari.
Bring a large saucepan of sea water to the boil and add half the calamari.
Bring a large saucepan of sea water to the boil and add half the calamari.
Spoon tuna aioli onto a serving platter.
Spoon tuna aioli onto a serving platter.
Arrange calamari, onion, capers, olives and chillies onto platter.
Arrange calamari, onion, capers, olives and chillies onto platter.
Garnish with fennel fronds and serve with your chilled beverage of choice.
Garnish with fennel fronds and serve with your chilled beverage of choice.

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1-MINUTE AIOLI

1 egg + 1 egg yolk

2 tsp lemon juice

1 garlic clove, finely grated

1 cup light olive oil

 

  • For the aioli use a stick bender and a cylindrical beaker or jar.
  • Add whole egg and egg yolk to the blending jug, then add garlic and lemon juice and lastly oil.
  • Lower blender to the bottom of beaker and blend while gradually raising blender until the mixture is thick and creamy.
  • Spoon in tinned tuna, and blend again briefly to combine. Set aside (refrigerate).
  • Slice the red onion as finely as possible and set aside in a bowl of iced water.
  • Bring a large saucepan of sea water to the boil and add half the calamari.
  • Blanch for 40 seconds then remove with a slotted spoon to a paper towel lined plate.
  • Repeat with remaining calamari.
  • Drain onion.
  • Spoon tuna aioli onto a serving platter.
  • Arrange calamari, onion, capers, olives and chillies onto platter.
  • Garnish with fennel fronds and serve.

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