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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.
For further information
- Jardin Délice, 23 boulevard Duponchel, 22380 Saint-Cast-le-Guildo
- 12/20 in the Livre des 109
- Read Gault&Millau's review of Jardin Délice
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