Semi-cooked tuna with apricot-rosemary marmalade

Chef Julien Gourmelen of Jardin Délice creates a sweet-and-sour recipe for semi-cooked line-raised white tuna, apricot-rosemary marmalade and chorizo-saffron jus.

This recipe by Julien Gourmelen, chef at the Jardin Délice restaurant in Saint-Cast-le-Guildo, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves4
Preparation time: 50 min
Cooking time: 15 min

Ingredients forsemi-cooked tuna with apricot-rosemary marmalade

4 white tuna steaks (approx. 150 g each )

For the marmalade

1 kg apricots
1 fennel
1 sprig rosemary
3 tbsp. caster sugar
10 cl cider vinegar

For the jus

50 cl veal stock
100 g Iberian chorizo, brunoise-cut (small cubes)
5 pistils saffron
olive oil
salt and pepper

Steps for Julien Gourmelen 's semi-cooked tuna with apricot-rosemary marmalade

Marmalade: pit and dice the apricots and set aside. Finely dice the fennel. In a saucepan, caramelize the sugar and deglaze with the cider vinegar, waiting until the mixture is syrupy. Add the apricot cubes and fennel brunoise. Simmer for 8 minutes over low heat. Add the chopped rosemary and season with salt and pepper.
Meat jus: brown chorizo, deglaze with veal stock and reduce to consistency. Add saffron pistils.
Tuna: fry the tuna steaks in a non-stick pan with 1 teaspoon olive oil. Sear for 30 seconds on each side.
Presentation: in a soup plate, circle the apricot marmalade on the left-hand side. Cut the tuna into 5 sections and arrange in the center of the plate. Place in the oven for 30 seconds at 180°C before serving. Brush the tuna with the juice.