Red tuna vitello tonnato style

3/19/25, 8:00 AM

Chef Gauthier Delbé highlights our coasts' bluefin tuna in a recipe for vitello tonnato, a dish to be found at the Beau Boucot restaurant in Tharon-Plage.

This recipe by Gauthier Delbé, chef of the Beau Boucot restaurant in Tharon-Plage, 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 6

Preparationtime: 30 min

Cookingtime: 1 h 30

Marinade: 24 h

Ingredients for Gauthier Delbé 's tuna vitello tonnato

220 g tuna loin

For the salted tuna

250 g coarse salt

200 g sugar

1 tsp pink berries

For thetuna confit

½ lemon

½ bunch tarragon

60 cl grape seed oil

For the tonnato sauce

100 g canned tuna

25 g nasturtiumcapers

1 tbsp. grated Parmesan cheese

1 tsp. mustard

5 cl liquid cream

10 cl grapeseed oil

For the tarragon mayonnaise

½ bunch tarragon

2 tbsp. mustard

2 egg yolks

30 cl grapeseed oil

Sal t

For the dressing

3 slices sandwich bread

15 large capers

50 g butter

½ lemon

1 bunch chopped chives

Steps for Gauthier Delbé 's tuna vitello tonnato

Salted tuna: Mix together the coarse salt, sugar and crushed pink berries. Remove the heart of the tuna loin (approx. 80 g) and cover with the mixture. Marinate for 24 h, then rinse. Cut into thin slices.

Tuna confit: Preheat oven to 80°C. Lay the remaining tuna loin flat in a dish. Top with grapeseed oil , sliced lemon and coarsely chopped tarragon . Cover with aluminum foil . Bake in the oven for 1 h 30, then leave to cool.

Tonnatosauce : In a blender, blend the capers with the juice, Parmesan, canned tuna and mustard. Blend with the cream until smooth, then gradually add the grapeseed oil.

Tarragon mayonnaise: Finely chop the tarragon and mix with the mustard. Add the egg yolks, salt and oil.

Presentation: Cut the bread into small cubes.Fry in butter, drain. Cut the capers into quarters and chop the chives. Detach the tuna confit "petals" and arrange them on the plates. Add dots of tonnato sauce , tarragon mayonnaise , caper wedges and slices of salted tuna. Zest a little lemon, add a dash of juice, croutons and chives.

Has this recipe inspired you to discover Gauthier Delbé's cuisine ? Read the Gault&Millaureview of Beau Boucot.

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