Recette thon tonnato, betterave et shiso
For the sauce: Peel and chop the onion, then reduce it to a glaze with the verjuice and white vermouth.
Ingredients
- For the sauce:
- 10 g strainer
- 100 g de thon
- 45 g of beetroot
- 1 clove of garlic
- 20g of capers in salt
- 1 red onion
- 50 cl of verjuice
- 50 cl de vermouth blanc
- 150 g of olive oil
- For tuna:
- 250 g de thon
- 1 bouquet de shiso
- 1 small beetroot
- 10g of salted capers
- 2 spring onions
- 1 small betterave chioggia
Method · 1 h
- Peel and chop the onion, then reduce it to a glaze with the verjuice and white vermouth. Blend 40g of this onion reduction with the colatura, tuna, beetroot, garlic, and salted capers. Add the olive oil.
- Cut the tuna into generous chunks and arrange the capers on top. Slice the small beetroot into thin strips and place them between the tuna fillets. Sauté the spring onions like the onion for the sauce. Roughly chop them and arrange them over the tuna. Cut the Chioggia beetroot into a fine julienne and arrange it on top of the tuna. Shred the shiso leaves and arrange them on the plate. Drizzle with olive oil.
Blend 40g of this onion reduction with the colatura, tuna, beetroot, garlic, and salted capers.
Add the olive oil.
For the tuna: Cut the tuna into generous chunks and arrange the capers on top. Slice the small beetroot into thin strips and place them between the tuna fillets. Sauté the spring onions like the onion for the sauce. Roughly chop them and arrange them on top of the tuna. Cut the Chioggia beetroot into a fine julienne and arrange it on top of the tuna. Shred the shiso leaves and arrange them on the plate. Drizzle a little olive oil over everything.
