Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Red tuna vitello tonnato style

Red tuna vitello tonnato style

3/19/25, 8:00 AM
Disable your adblocker

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

  1. 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.

  1. 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.

  1. 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.

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

  1. 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.

Disable your adblocker

These recipes might interest you

Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Dolce vita niçoise
Easy
Dolce vita niçoise
For chefs Anaëlle Maizières and Fabien Benhamou, la dolce vita niçoise means peppers, anchovies, ricotta, hazelnuts, basil and, of course, olive oil.
Vitello tonnato
Easy
Vitello tonnato
Lyonnais chef Thomas Asti gives us his version of vitello tonnato, a classic Italian dish.
Become Partners