Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2024 All rights reserved

Tartar of Saint-Jean-de-Luz tuna, a salad of coral lentils, green beans & apricots.

Tartar of Saint-Jean-de-Luz tuna, a salad of coral lentils, green beans & apricots.

Chef Olivier Vitte of Annécien restaurant Bistro Sauvage reveals his recipe for Saint-Jean-de-Luz tuna tartare accompanied by a salad of coral lentils, green beans & apricots.

This recipe byOlivier Vitte, chef of the Bistro Sauvage restaurant in Annecy, is from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

  • Serves 4
  • Preparation time: 55 min
  • Rest : 1 h
  • Cooking time: 40 min

Ingredients for the tuna tartare and coral lentil salad

  • 1 albacore tuna fillet

For the marinade

  • 1 bunch coriander
  • 1 red onion
  • Candied ginger
  • sunflower oil
  • 1 orange
  • 1 lime
  • Espelette pepper
  • 50 g trout roe

For the salad

  • 500 g coral lentils
  • 200 g green beans
  • 4 apricots
  • 1 bunch spring onion
  • olive oil
  • Cider vinegar
  • Topping
  • 1 fennel

Steps for the tuna tartare and coral lentil salad

  1. Prepare the salad: cook the coral lentils in a saucepan, starting cold and stopping the heat 5 min after boiling. Cool in a colander under a trickle of water and set aside.
  2. Cook the green beans until crisp. As soon as the water boils, add a pinch of coarse salt and cook for 5 min. Cool in an ice-box. Cut into small sections and set aside.
  3. Cut the apricots into small quarters and set aside.
  4. Finely chop the spring onions.
  5. Mix everything together in a salad bowl with a vinaigrette of first-press olive oil and quality cider vinegar.
  6. For the topping: cut the fennel with a mandolin and immerse in cold water for 30 min to soften.
  7. Prepare the tartare: cut small slices from the fillet, then dice. Set aside in the fridge.
  8. Prepare the marinade: finely chop the red onion, ginger and coriander. Zest a lime and an orange, then squeeze. Place in a bowl and marinate, adding the trout roe, a spoonful of sunflower oil, a teaspoonful of Espelette pepper and a pinch of fleur de sel. Refrigerate for 30 min.
  9. Dressing: toss the salad and place three generous spoonfuls in the middle of the plate. Place the tuna cubes in the bowl of marinade to impregnate them with the sauce, then place the pieces on top of the salad. Add the fennel topping and a drizzle of olive oil.

For further information

These recipes might interest you

Angus picanha, miso ginger corn purée, chimichurri sauce
Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.
Chicken ravioli, cardinal sauce, langoustine-girolles
Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.
Langoustine, zucchini flower and basil
Intermediate

Langoustine, zucchini flower and basil

In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.
Artichoke à la barigoule & poached egg
Easy

Artichoke à la barigoule & poached egg

Chef Naomi Ogaki of 703, a Parisian restaurant, gives her tips on how to succeed with the Provençal recipe for artichoke barigoule.
Zucchini from flower to stem by Omar Dhiab
Easy

Zucchini from flower to stem by Omar Dhiab

Omar Dhiab, his restaurant's eponymous chef, shows how to cook zucchini in its entirety and in a variety of ways.
Colorful tomatoes, iodized-glazed aigo broth
Easy

Colorful tomatoes, iodized-glazed aigo broth

David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners