© DR
Tartar of Saint-Jean-de-Luz tuna, a salad of coral lentils, green beans & apricots.
Chef Olivier Vitte of Annécien restaurant Bistro Sauvage reveals his recipe for Saint-Jean-de-Luz tuna tartare accompanied by a salad of coral lentils, green beans & apricots.
This recipe byOlivier Vitte, chef of the Bistro Sauvage restaurant in Annecy, is from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 55 min
- Rest : 1 h
- Cooking time: 40 min
Ingredients for the tuna tartare and coral lentil salad
- 1 albacore tuna fillet
For the marinade
- 1 bunch coriander
- 1 red onion
- Candied ginger
- sunflower oil
- 1 orange
- 1 lime
- Espelette pepper
- 50 g trout roe
For the salad
- 500 g coral lentils
- 200 g green beans
- 4 apricots
- 1 bunch spring onion
- olive oil
- Cider vinegar
- Topping
- 1 fennel
Steps for the tuna tartare and coral lentil salad
- Prepare the salad: cook the coral lentils in a saucepan, starting cold and stopping the heat 5 min after boiling. Cool in a colander under a trickle of water and set aside.
- Cook the green beans until crisp. As soon as the water boils, add a pinch of coarse salt and cook for 5 min. Cool in an ice-box. Cut into small sections and set aside.
- Cut the apricots into small quarters and set aside.
- Finely chop the spring onions.
- Mix everything together in a salad bowl with a vinaigrette of first-press olive oil and quality cider vinegar.
- For the topping: cut the fennel with a mandolin and immerse in cold water for 30 min to soften.
- Prepare the tartare: cut small slices from the fillet, then dice. Set aside in the fridge.
- Prepare the marinade: finely chop the red onion, ginger and coriander. Zest a lime and an orange, then squeeze. Place in a bowl and marinate, adding the trout roe, a spoonful of sunflower oil, a teaspoonful of Espelette pepper and a pinch of fleur de sel. Refrigerate for 30 min.
- Dressing: toss the salad and place three generous spoonfuls in the middle of the plate. Place the tuna cubes in the bowl of marinade to impregnate them with the sauce, then place the pieces on top of the salad. Add the fennel topping and a drizzle of olive oil.
For further information
- Bistro Sauvage, 9 avenue des Îles, 74000 Annecy
- 12/20 in the Livre des 109
- Read Gault&Millau's review of Bistro Sauvage
These recipes might interest you
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
PARTNERS
See More
PARTNERS
See More
