Cet espace vous permet d’accéder aux actions menées par le Conseil Interprofessionnel des Vins de Provence en matière de promotion et de communication en France et à l’export, ainsi qu’aux actualités économiques.
Bluefin tuna and heirloom tomato tartare with parmesan shavings and truffle oil
4 people
White wine
Ingredients
300 g bluefin tuna, marinated in olive oil and fresh garden herbs
400 g heirloom tomatoes (such as oxheart, pineapple or green zebra), trimmed and seeded
2 pieces snipped shallot
50 g soft parmesan shavings
In sufficient quantities:
Basil, fresh tarragon and hulled thyme leaves
Table salt, pepper mill and madras curry
Virgin olive oil
Juice from 1 fresh lemon
½ punnet lucerne sprouts
Direction
Dice the tuna into small, even cubes, as well as the tomatoes.
Season the tuna with salt, pepper and curry. Add chopped tarragon, a little shallot and a dash of olive oil, finishing with a little lemon juice. Adjust the seasoning to your taste.
Mix the diced tomatoes with the shallot, salt, pepper, chopped basil and hulled dried thyme. Make sure the tomatoes have been fully dried.
How to serve
Arrange a layer of tuna tartare in round stainless steel moulds, then add a layer of tomato tartare. Repeat until the moulds are full.
Arrange on each plate, with some lucerne sprouts. Add grated summer truffles, parmesan shavings and the mixture of olive oil, lemon juice, chopped truffles and seasoning.
Recipe by Dominique Frerard – Restaurant les Trois Forts, SOFITEL Vieux Port – Marseille
