Pavé de thon mi-cuit au foie gras

Semi-cooked tuna steak with foie gras

For 4 people
Preparation : 30 mins
Cooking : 20 mins

Ingredients :

1 tuna steak 400 g;
4 slices of fresh foie gras (goose or duck);
4 sheets of “nori” 15 cm per side (Japanese seaweed);
10 g of pickle;
500 g of tomato;
1 C. to s. tomato paste;
10 g of small onions in vinegar;
½ glass of olive oil; cayenne pepper powder; salt pepper.

Recipe :

  • In a casserole dish, pour half the oil then add the tomatoes cut into small pieces before adding salt. Separately, dilute the tomato paste in the rest of the oil, add the onions and gherkins cut into slices. Pour everything into the casserole dish and cook uncovered for 15 minutes over moderate heat. Set aside to serve cold;
  • Make slices of fresh foie gras of at least half a centimeter;
  • Heat the dry pan quite high and place the slices of foie gras in it, letting them cook for about 1 minute. Wipe the pan and turn the liver over;
  • Season with salt, pepper and a pinch of chili pepper then let the second side cook according to your taste;
  • Meanwhile, cut the tuna steak (around 100 g per piece per person) and sear them on both sides for a few seconds in a hot oiled pan;
  • Then surround the still hot tuna steaks and the slices of foie gras with the “nori” sheet;
  • Prepare each plate with a base of tomato sauce on which place the tuna steaks and slices of foie gras.

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GICB - Terres des Templiers

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