Tuna Tartlets with Green Olive Purée, Sesame Oil and Muscat VinaigretteTheWorldWideGourmet.com
Total time: 1hr to 2hr
Oven temperature: 180° C (350° F)
Preparation time: 20 minutes
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:205.9 kcal
Proteins:12.5 g
Fats:15 g
Carbohydrate:3.5 g
Fibers:0.5 g
Sugar:0.6 g
Cholesterol:44.9 mg
Sodium:75 mg
Calcium:14.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients for each serving
120
g
red tuna
20
g
green olives
10
g
fresh almonds
10
g
red onion
30
g
puff pastry
*For garnish
1
chopped oyster
1
arugula leaves
3
g
ginger
1
spring onion
100
ml
sesame oil
salt and pepper
100
ml
muscat wine (such as beaune de venise)
500
ml
veal jus
METHOD
 |  |
| Step 1 Bake rounds of puff pastry (10 cm / 4" in diameter) between two baking sheets in a preheated 180° C (350° F) oven for about 15 minutes. Chop the green olives and almonds finely to make a smooth purée (you can use a blender to do this.) place a round of puff pastry on each serving plate; place a spoonful of olive purée on top. | Step 2 Slice the tuna into fillets of approximately 120 g (4 oz.) for each person; cook them in a skillet, being careful not to overcook - they should remain fairly rare in the centre; season with salt and pepper; arrange 4 slices of tuna against the purée in a square; top with a final slice of tuna. |
 |  |
| Step 3 - Muscat Vinaigrette In a small saucepan, reduce the muscat by half; add the veal jus and reduce until glossy and thickened enough to coat a spoon; drizzle the vinaigrette over the tuna and around the perimeter. | Step 4 decorate with some small drops of sesame oil. Garnish with a chopped raw oyster, some minced ginger and a few arugula leaves. |
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
CHEF'S NOTES
A favorite recipe enjoyed at Le Moulin de l'Abbaye in Brantôme, Périgord
Chef: Bernard Villain
