YELLOWFIN TUNA WITH CHOKO PUREE AND BORLOTTI

Anyone else got an aversion to chokos? I did. Until recently. Then i discovered how marinating them in olive oil, garlic and oregano and slow roasting completely transformed them from a watery nothingness into something interesting. This time I omitted the oregano and puréed them after roasting. Brilliant. More slowly braised fresh borlotti and tuna  rubbed with ground chipotle chillies and seared in a very hot pan.

YELLOWFIN TUNA WITH CHOKO PUREE AND BORLOTTI