Prep 15 m
Cook 45m


    For the tuna mix

    40 gms tuna loin

    20 gms tuna loin for tartare

    20 gms tuna ventresca

    10 gms raddish brunoise

    10 gms fennel bulb brunoise

    5 gms chopped chives

    1 gms fennel pollen

    10 gms celery brunoise

    5 gms olive taggiasca

    3 gms capers


    For the tomato sauce

    4 eggs

    20 gms Dijon mustard

    20 gms capers

    120 gms Tuna Ventresca

    10 anchovy filets

    200 ml olive oil

    1 or two pieces blanched garlic




    For Socca (a kind of chickpea pancake)

    250 gms chickpea flour

    50 gms EVOO (extra virgin olive oil)

    340 gms cold water

    Salt to taste

    Espelette peppers to taste

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Ingredient Substitution Guide


1. Flash sear the tuna loin on a plancha (griddle), then chill it.

2. Combine all the other components for the tuna mix and season to taste.

3. In a separate vessel, blend all the ingredients for the tomato sauce until smooth and season to taste.

4. For the socca, combine the chickpea flour, EVOO, water and seasoning. Rest for 10 minutes, pass through a strainer and add the espelette pepper.

5. Then bake on high fan at 135°Celsuis on a non-stick silicone baking mat for 30 min ( make sure to turn it half way through) until completely dry.

6. Plate and serve together.

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