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Bluefin tuna roast and vegetables " Marseillaise"


For 10 guests :
- 1 fresh tuna loin of about 1.2 kg.
- 1 fresh fennel bulb.
- 150 g of cherry tomatoes.
- 3 or 4 fresh garlic cloves .
- 50 cl of olive oil.
- 100 g of pitted black olives.
- 300 g of coarse salt.
- ½ bunch of basil and coriander.
- 1 red bell pepper.
- 1 lime and 1 lemon.


Cut large slices of tuna of the length of the tether.
Cut the fennel into brunoise 1 cm square, cook al-dente. Cool.
Crush the garlic cloves, chop the olives. Chop cilantro and basil. Cut the red pepper into small cubes (2/3 mm). Squeeze the lemons.
Place tuna fillet in salt for breading. Cook it in the oven at 170 °C while keeping the inside red (5/7 min). Cool it and gently rinse with clear water.
Mix all ingredients with olive oil and seasoning, brew for 30-45 minutes. Remove the crushed garlic cloves. Slice 3 discs of 40 g. Mix and season shredded vegetables.
Arrange the tuna slices on a plate as desired, top with vegetables "Marseillaise."


Add grated vegetables trio bouquet (carrot, celery and cabbage) prepared in a cabbage leaf.