The recipe from the chef of La Voile 2 Stars Michelin restaurant at La Reserve Ramatuelle - Hotel, Spa and Villas Eric Canino
Ingredients:
Fresh tuna steaks - 4 steaks (each weighing 80 grams, 10 cm long and 2 cm thick)
Spice mix
Green anise
Coriander grains
Indonesian long pepper
Crystal salt fleur de sel
Coffee beans
Pink pepper
How to make it:
Prepare a mixture of spices, grind in a coffee mill and then add another golden sesame to the mixture.
Eggplant with vinaigrette sauce:
4 pieces of eggplant 6 mm thick
1 liter of water
½ liter rice vinegar
4 cloves of garlic
100 gr of olive oil
1 tablespoon coarse salt - 20 g
1 sprig of thyme
2 bay leaf
5 g mint leaves
Garnish:
1 soft-boiled quail egg (1.5 min)
2 olives taggiasche
2 small quarters of artichokes in Sardinian olive oil
1 slice of dried tomato
Crispy vegetables:
60 gr red bell pepper, diced in small cubes
40 gr green bell pepper, diced in small cubes
40 gr. Yellow bell pepper, diced in small cubes
40 gr cucumbers
60 grams of fennel, cut into pieces of 2 mm
2 tablespoons ginger vinegar
Salt pepper
Ginger vinegar:
60 gr of olive oil
30 gr soy sauce
30 gr vinegar sherry
8 g finely chopped ginger
Beet Vinegar:
100 gr beetroot juice
20 gr Sherry half-evaporated
10 gr Sherry
Peanut butter
Cooking
Mix of spices:
Prepare a mix of spices from these ingredients, mix and grind, add sesame seeds
Eggplant in vinaigrette sauce:
Bring water to a boil with added vinegar, garlic, coarse salt, bay leaf and mint. Place the eggplant slices in boiling water. Remove from heat, cover tightly with plastic wrap and allow to cool. Then get and cut into rectangles 8 by 2 cm, and then again put in the marinade.
Crispy vegetables:
Mix all the vegetables and season with ginger vinegar, salt and pepper. Put them beautifully on the pickled eggplant. Roll the tuna in spices, lightly grill to the state of pink tuna, cut into two parts along the length, season with salad dressing and salt with salt flakes. Make two strokes of beet vinegar on a plate.
Soft-boiled egg cooking:
Gently break the egg into boiling water and cook for 1 min. 58 sec. In boiling water, then cool.
Dressing:
Put on the plate eggplant, well dried from the marinade. Top with a mixture of crispy vegetables seasoned with soy vinegar, then place a quail egg and two quarters of artichokes, as well as olives, dried tomatoes. Dripping two drops of beet vinegar. Fry tuna, seasoned with spices, for 3 seconds on each side on the grill, then cut the tuna lengthwise.
Enjoy!