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***** CODE PUB = PUB_B *****
Tuna Tartlets with Green Olive Purée, Sesame Oil and Muscat Vinaigrette Recipe
Flavors of Périgord
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1hr to 2hr
Oven temperature: 180° C (350° F)Preparation time: 20 minutes
Cooking time: 45 minutes
Difficulty: Easy
Chef's Note
A favorite recipe enjoyed at Le Moulin de l'Abbaye in Brantôme, Périgord
Chef: Bernard Villain
Ingredients
Ingredients for each serving
- 120 g (4 oz.) red Tuna
- 20 g (2/3 oz.) green Olives
- 10 g (1/3 oz.) fresh almonds
- 10 g (1/3 oz.) red onion
- 30 g (1 oz.) puff pastry
For garnish
- 1 chopped oyster
- A few arugula leaves
- 3 g (1 tsp.) ginger
- 1 spring onion
- 100 ml (6 tbsp.) sesame oil
- Salt and pepper
Sauce
- 100 ml (6 tbsp.) Muscat wine (such as Beaune de Venise)
- 500 ml (2 cups) veal jus
Method
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Step 1
Bake rounds of puff pastry (10 cm / 4" in diameter) between two baking sheets in a preheated 180° C (350° F) oven for about 15 minutes. Chop the green olives and almonds finely to make a smooth purée (you can use a blender to do this.) place a round of puff pastry on each serving plate; place a spoonful of olive purée on top. |
Step 2
Slice the tuna into fillets of approximately 120 g (4 oz.) for each person; cook them in a skillet, being careful not to overcook - they should remain fairly rare in the centre; season with salt and pepper; arrange 4 slices of tuna against the purée in a square; top with a final slice of tuna. |
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Step 3 - Muscat Vinaigrette
In a small saucepan, reduce the muscat by half; add the veal jus and reduce until glossy and thickened enough to coat a spoon; drizzle the vinaigrette over the tuna and around the perimeter. |
Step 4
decorate with some small drops of sesame oil. Garnish with a chopped raw oyster, some minced ginger and a few arugula leaves. |
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