White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
This recipe by Antoine Villard, chef of the Dandelion restaurant in Paris 20th, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 4
- Preparation time: 25 min
- Cooking time: 1 h 30
- Marinade: 12 h
Ingredients for Antoine Villard's tuna and chili dish
- 200 g extra-fresh Mediterranean line-raised white tuna
- 150 g cherries
- 20 cl red wine vinegar
- Artisanal virgin sunflower oil
- Mallow flowers (or cosmos)
- Fleur de sel
For the sunflower chili paste
- 2 tbsp. roasted sunflower seeds
- 14 cl sunflower oil
- 3 shallots
- 3 cloves garlic
- 50 g dried chili powder
- 2 tbsp. sugar
- 2 tbsp. fish sauce (or colatura)
- 20 g smoked paprika
Antoine Villard's tuna and chili steps
- cherry juice with vinegar: marinate the pitted cherries in red wine vinegar (or rancio rouge) the day before. The next day, blend the cherries to obtain a thick juice, add salt and adjust the consistency with the vinegar. You can use the remaining infused vinegar to season salads.
- Chilli paste: Mix oil, shallots, garlic and sugar in a blender. Pour into a saucepan with the sunflower seeds, chilli, fish sauce and paprika. Cook over low heat for 1 h 30. Leave to cool.
- Finishing and serving: Prepare and cut the tuna into thick slices. Place on plates. Season with fleur de sel. Turn and cover with cherry juice. Place a small spoonful of sunflower chili paste next to the fish, and cover with flower petals. Glaze the fish pieces with virgin sunflower oil.
Has this recipe inspired you to discover Antoine Villard's cuisine? Read the Gault&Millau review of Dandelion.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
