Starters/ Spring

Bluefin tuna tartare on a pink peppercorn Isigny crème fraîche sauce

Bluefin tuna tartare on a pink peppercorn Isigny crème fraîche sauce

Serves: 4
Preparation: 30 minutes

Ingredients

  • FOR THE TARTARE
  • 150 g bluefin tuna per person
  • 150 ml high-quality olive oil, such as Nyons olive oil
  • 3 g Camargue fleur de sel
  • Freshly ground black pepper
  • Juice of 1 lemon
  • 7 g lemon confit, finely chopped
  • 15 g spring onions, cleaned and finely chopped
  • A few young coriander leaves (optional)
  • FOR THE PINK PEPPERCORN CREAM
  • 70 g Isigny crème fraîche
  • 100 ml single cream
  • 5 g chives, finely chopped
  • 1.5 g pink peppercorns, crushed
  • A few drops of lemon juice
  • Salt and freshly ground black pepper

Instructions

1

Using a large, sharp knife, cut the tuna into 1-cm slices and then into small cubes.

2

Place the tuna in a bowl with the rest of the tartare ingredients.

3

Mix with a fork and season to taste.

4

Store in the fridge.

5

Combine all the cream sauce ingredients in a bowl and whisk lightly until the mixture thickens.

6

Place a tablespoon of pink peppercorn cream into a deep dish. Place the tuna tartare on top, using a steel ring.

7

Finish off with coriander leaves, a twist of black pepper and a few drops of olive oil.

Notes

To create this dish, the tuna needs to be really fresh. Select a piece from the middle of the fish. Try serving with toasted slices of baguette.

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