4 servings
- 2 red tuna fillets, 300g each, sliced in two
- 15g satay spices (red curry based)
- ½ plain yogurt
- 3 tbsp olive oil
- Salt, pepper
Sauce:
- 50g pine nuts
- 80g semi-dried tomatoes
- 50g black olives
- 4 artichokes 'poivrade' (small violet artichokes)
- 150g calamaretti
- 3 tbsp olive oil
- 1 garlic clove
- 5 basil leaves
- 4 flat parsley sprigs
- Salt, pepper
Topping:
- 3 tbsp passion fruit juice
- 1 tbsp olive oil
1. Mix satay spices, yogurt, olive oil, salt and pepper, and marinate tuna in this mixture for 2 hours – keep the tuna cooled.
2. Dice tomatoes and olives. Mince garlic, basil and parsley. Turn artichokes by removing exterior leaves and hay, and strimming the base of remaining leaves. Then mince finely. Rinse calamaretti, separate bodies from heads and slice in rings.
3. Roast pine nuts in a dry pan for 30 seconds then add 1 tbsp olive oil, tomatoes, olives and aromatic herbs. Pour in the rest of the olive oil and sautéed minced artichokes, and the calamaretti rings, adding the heads at the end. Add salt and pepper to taste and dress on serving plates.
4. Roast the tuna fillets for 20 seconds on each side on a hot plancha, and place one fillet on each plate on top of the vegetable and calamaretti sauce.
5. Bring passion fruit juice and olive oil to a light emulsion and use to decorate plates.
