Pierre Marty’s Flame-Roasted Mediterranean Bluefin Tuna
This typically Provençal dish by French chef Pierre Marty perfectly encapsulates the cuisine he serves at Coquillade Provence’s fine-dining restaurant, Avelan.
Keywords
- recipe
- tuna
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 250g of bluefin tuna fillet
- 2 white onions
- 1 sprig of thyme
- 1 clove of garlic
- 1 onion
- 10 pitted black olives
- 1 salted anchovy fillet
- 30cl of milk
- 1 raw egg yolk
- 1 hard-boiled egg yolk
- 15cl of olive oil
- 60g of black olive purée
- 20g of grated parmesan
- Sherry vinegar
- 8 pitted black olives
- 8 small sprigs of thyme
- Olive oil
- Salt
- Freshly ground pepper
- Espelette pepper
- Mignonette pepper
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