Bigeye tuna steak, braised red beetroot with salted butter, red cabbage compote with cherry vinegar, red pepper coulis and pecan oil.

Ingredients

• 4 tuna steaks (120gr each)

• Half a red cabbage
• 25 cl of cherry vinegar
• 75gr of butter
• Salt/pepper

• 4 red beetroot
• 40gr of butter
• 25cl chicken broth
• Salt/pepper

• 4 red peppers
• 5cl olive oil
• Fleur de sel

Recipe

Red cabbage stew

• Thinly slice the cabbage and sweat it in butter in a pot. Add the cherry vinegar and a dash of water, leave to cook for an hour, covered, then reduce the juice over a low heat, stirring regularly.

Beetroot

• Peel them and cut them into strips, roll them up and place them in an 8cm diameter circle. Place 10g of butter on each and season. Bake in a roasting tray with the chicken stock for 30 minutes at 140°C.

Pepper coulis

• Roast the whole peppers with the olive oil and fleur de sel in the oven at 160°C for 30min. Leave to cool for 15 minutes, then remove the stems and blend the rest in a blender. Strain through a sieve and keep in a cool place.

Cooking the fish

• Fry the tuna steaks in a lightly oiled and smoking pan (1min max per side).

Dressing

• Arrange the fish harmoniously and finish with a dash of pecan oil and fleur de sel.

Enjoy !