Red Tuna
A daring and delicious recipe, where the codes fly out the window to give our taste buds a tasty lift. Claude GOÛT from theAuberge du Cheval Blanc in Allassac has concocted a "simple" and surprising Chefs' Challenge for our summer meals...
Brive Tourisme imposed a combination of red fruit and monochrome on the chef of the Auberge du Cheval Blanc in Allassac... Easy, said his fellow chefs from the Tables Gaillardes, all involved in this Chefs' challenge.
Except that Claude GOÛT manages to sublimate the challenge and not take the easy way out.
This delicious Thon sur Ton rouge will delight you, surprise you and make your task easier because it's so simple to prepare.
The ingredients for this recipe
- Pavé ou darne de Thon rouge* ( certifié MSC – pêche durable)
- Fraise d’Allassac
- Myrtille, Mûre, Groseille
- Framboises
- Jus de citron vert
- Huile d’olive
- Vinaigre balsamique
- Temps de préparation : 120 min
- Temps de cuisson : 10 min
Préparation du thon rouge aux fruits rouges
- Marinade: mix a little lime juice and olive oil and brush over the tuna slice... leave to marinate.
- Red fruit salad : Prepare the fruit salad by halving or quartering the blackberries and blueberries and combining with the redcurrants, with a drizzle of olive oil and balsamic vinegar.
- Raspberry coulis : Blend raspberries, olive oil and balsamic vinegar.
- Tuna: Trim the tuna to a good size in the middle and use the trimmings to make the tartare.
- Tartare: cut the strawberries into very small cubes and do the same with the tuna trimmings. Mix the two ingredients in a bowl and season with olive oil and lime juice, salt and pepper.
- The tuna steak: quickly cook each side of the tuna steak, season with salt and pepper, then remove from the heat and cut the steak into 1 or 2 cm thick strips.
- Arrange all these elements on the plates, along with a few pieces of fresh fruit to garnish, and enjoy.
Auberge du Cheval Blanc
15, Avenue Jean Carriven
19240 ALLASSAC
05 55 86 31 41
http://www.aubergeduchevalblanc.sitew.fr/
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