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Mediterranean Tuna Snacks Recipe
Mediterranean Tuna Snacks
Michel Portos, Hauterive Saint-James, France
Michel Portos, Hauterive Saint-James, France
Flavors of Bordeaux
Total time: less than 15 minutes

Preparation time: 20 minutes
Oven drying time: 3 hours
Cooking time: 15-20 minutes

Difficulty: Requires a certain dexterity
For 4 servings

- Bread dough, homemade or from your baker
- caraway seeds
- 12 x 60 g (2 oz.) pieces of Mediterranean red tuna

Confit tomatoes
- 6 Roma Tomatoes
- A pinch each of salt and sugar
- Olive oil

- 100 g (3 1/2 oz.) basil
- 50 g (2 oz.) pine nuts
- 50 g (2 oz.) grated Parmesan
- 175 g (3/4 cup) olive oil
- Salt
- Lemon juice

- 4 slices of cornichon (small pickles)
- 12 sweet onion rings
- 12 basil leaves
- Freshly ground pepper
- Olive oil
  1. Make some bread dough, or order it from your baker. Roll it out very thinly and cut into pieces approximately 5 x 10 cm.
  2. Pre-bake in a 150° C (300° F) oven for 8 minutes, sprinkled with caraway seeds, then fry until lightly browned.

Confit tomatoes 

  1. Hull the tomatoes; halve them and sprinkle with salt, sugar and oil.
  2. Dry in a 90° C (200° F) oven for 3 hours. 


  1. Mix the basil, pine nuts, grated Parmesan, olive oil and salt in a blender until smooth. 
  2. Thin with a little lemon juice. 


  1. Cut the cornichon slices in half. 
  2. Sweat the sweet onion rings in a little olive oil. 
  3. Quickly sear the half-moons of tuna in a skillet. 


  1. Places 3 pieces of tuna on each plate with a half slice of cornichon on each side. 
  2. Add the thin layers of fried bread, and sauce the tops of the tuna with pesto. 
  3. Add the confit tomatoes, onion rings, basil leaves, two grindings of fresh pepper and a drizzle of olive oil.
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