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Tuna Tartlets with Green Olive Purée, Sesame Oil and Muscat Vinaigrette Recipe
Tuna Tartlets with Green Olive Purée, Sesame Oil and Muscat Vinaigrette
Bernard Villain, restaurant Charbonnel, Périgord, France
Bernard Villain, restaurant Charbonnel, Périgord, France
Flavors of Périgord
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 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
- 100 ml (6 tbsp.) Muscat wine (such as Beaune de Venise)
- 500 ml (2 cups) veal jus

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.

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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