Deep-fried chopped steak tuna
for 4 persons
Artichokes à la juive
- 4 purple artichokes
- olive oil
Tuna steak
- 300 g skinless tuna loin
- 2 shallots
- Butter
Barbecue sauce
- Olive oil
- Worcestershire sauce
- Salt and pepper
Bearnaise sauce
- 4 shallots
- 30 cl white wine
- 10 cl cider vinegar
- 4 egg yolks (75 g)
- 100 g clarified butter
- ¼ bunch mint
Pickled egg yolk
- 100 g sugar
- 20 cl vinegar
- 4 egg yolks
Dressing
- Fleur de sel
- Olive oil
- Raw artichoke slices
- Lemon juice
1 - Prepare the pickled egg yolk: make the pickling solution by bringing the sugar, vinegar and 30 cl water to the boil. Allow to cool. In each of 4 coffee cups, dip an egg yolk into a base of pickling solution. Leave to marinate for 4 h.
2 - Prepare the artichokes Jewish-style: turn the artichokes, keeping the tails on and removing the toughest leaves. Fry once in olive oil at 150°C until cooked. Pat dry on kitchen paper. Just before serving, carefully open the flower and plunge it into an olive oil bath again, but this time at 190°C for about 2 min (until the artichoke flower petals are crisp). Drain and season with salt.
3 - Prepare the tuna steak: sweat the chopped shallots in a little butter. Set aside and leave to cool. Remove 100g of the "brown" parts of the tuna. Blend in a food processor with a little barbecue sauce, a tablespoon of olive oil, salt and pepper. This will act as a binding agent. Finely dice 200 g of tuna flesh. Mix with previous mixture and shallots. Shape into 4 chopped steaks.
4 - Prepare the béarnaise: make a gastrique with the chopped shallots, white wine and cider vinegar. Reduce to 10 cl of liquid. Over very low heat, whisk together the egg yolks and gastrique. Once the emulsion has set, stir in the melted butter as if making mayonnaise. Keep warm and infuse the fresh mint. Once the mint has infused sufficiently, strain the mixture through a sieve.
5 - To serve: place a tablespoon of béarnaise at the bottom of the plate. Remove the stem with scissors and place an artichoke flower on top. Season with fleur de sel. Place the pickled egg yolk in the center of the artichoke. Then place the chopped steak on top, having fried it very quickly on both sides with a dash of olive oil. Finish with a few strips of raw artichoke, sliced with a mandolin and simply seasoned with a dash of lemon and olive oil.
