Pavé de thon
By the chief
Thibault LE TRAON, Restaurant Le Vieux Colombier

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


Serves 4 people
  • 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


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.


  • 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).


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

Enjoy !

Restaurant le vieux colombier
Photo par sj-photographie