Pierre Marty, Executive Chef of Coquillade Provence © Adéral Piot
Serves 4
For the Tuna
Ingredients
- 250g of bluefin tuna fillet
Method
- Trim the tuna fillet, remove the fatty and bloody parts.
- Cut it into 4cm square blocks.
- Season them with salt and place them on a covered baking sheet in the fridge.
For the Onion Marmalade
Ingredients
- 2 white onions
- 1 sprig of thyme
- 1 clove of garlic
Method
- Peel and slice the onions.
- Heat a drizzle of olive oil in a sauté pan. Add the onions, the chopped thyme, and the crushed garlic clove. Melt them and colour them.
- Remove from heat and allow to cool, then place the marmalade in the fridge until ready to use.
For the ‘Cappuccino’
Ingredients
- 1 onion
- 1 clove of garlic
- 10 pitted black olives
- 1 salted anchovy fillet
- 30cl of milk
Method
- Peel and slice the onion. Peel the garlic clove.
- Crush the olives and the anchovy fillet.
- In a sauté pan, heat a drop of olive oil. Add the onions without browning them for 2 minutes. Add the olives and anchovy. Mix and then pour in the milk. Cook for 20 minutes.
- Blend in a mixer and then pass the ‘cappuccino’ through cheesecloth.
For the Anchovy Condiment
Ingredients
- 1 salted anchovy fillet
- 1 raw egg yolk
- 1 hard-boiled egg yolk
- 15cl of olive oil
- 60g of black olive purée
- 20g of grated parmesan
- Sherry vinegar
Method
- Crush the anchovy fillet. Mix it with the cooked egg yolk and the raw yolk. Pour in the oil little by little. Add the black olive purée and parmesan.
- Mix until the mixture is homogeneous.
- Adjust the seasoning with salt and pepper.
- Season with a dash of sherry vinegar. Put it aside.
Final Steps and Presentation
Ingredients
- 8 pitted black olives
- 8 small sprigs of thyme
- Olive oil
- Salt
- Freshly ground pepper
- Espelette pepper
- Mignonette pepper
Method
- Warm the onion marmalade.
- Barbecue the tuna steaks on all four sides for 30 seconds on each side. Season them with fleur de sel.
- On each plate, add the warm onion marmalade. Add two olives on top.
- Place the warm tuna slices next to it. Whisk the ‘cappuccino’ mixture and pour it on top.
- Whip any remaining ‘cappuccino’ and serve with the anchovy condiment on the side.
Recipe courtesy of Pierre Marty, Executive of Coquillade Provence