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

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.
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.
Cut the apricots into small quarters and set aside.
Finely chop the spring onions.
Mix everything together in a salad bowl with a vinaigrette of first-press olive oil and quality cider vinegar.
For the topping: cut the fennel with a mandolin and immerse in cold water for 30 min to soften.
Prepare the tartare: cut small slices from the fillet, then dice. Set aside in the fridge.
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.
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.