For 4 people
Preparation : 20min
Cooking sauce: 30min
INGREDIENTS
400g of bluefin tuna
Olive oil
50ml of Banyuls vinegar
1⁄2 white onion
2 pods garlic
2 tomatoes
1 C. tablespoon of sugar
2 tbsp. tablespoon of soy sauce
Thyme, bay leaf and Pikoi Lemon pepper at your convenience,
1⁄4 bunch of chervil,
Yellow and red cherry tomatoes,
Sprockets at your convenience,
50g of fresh cheese,
2 radishes
RECIPE
BASE
Cut the tuna into large cubes of approx. 30g (allow approximately 3 dice per person). Brown on two sides in olive oil.
ESCABECHE SAUCE
Brown the chopped onion.
Peel and cut the tomato into small cubes. Add the tomatoes, crushed garlic, thyme and bay leaf to the cooking process.
Simmer over low heat for 10 minutes. Add the Banyuls vinegar , sugar, soy and pepper.
Simmer again over low heat for 10 minutes.
Then mix roughly and cool.
DECORATION
Arrange wedges of cherry tomatoes, toasted pine nuts and radish slices.
Add a few wedges of cream cheese to the piping bag.
Sprinkle with chervil sprigs.
FOOD & WINE PAIRING
Collioure Red Premium
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread for the First Year students of the BAC Professional Option Cuisine and Restaurant course. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
