Ingredients
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
Salt
Pepper
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
Method
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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