FrançaisMake your own recipe at home with our talented Chef Baulois of Seared tuna steaks, carrot pickles and purée, vinaigrette and satay peanut topping.
Take these ingredients with you to create the Chef’s recipe!
- 4 x 150g blue fin or albacore tuna steaks
For the Carrot purée
- 600g carrots
- 100g butter
- pepper
- salt
Carrot pickles
- 100g water
- 50g withe balsamic vinegar
- 20g sugar
- 10g Satay spices
- 2 carrots
Satay vinaigrette
- 20g white balsamic vinegar
- 20g mustard
- 10ml grape seed oil
- 20g honey
- 5g Espelette pepper
- 25g Satay spices
- salt
- pepper
Satay peanut topping
- 100g peanuts
- 100ml grape seed oil
- 20g Satay spices
- 5g Espelette pepper
Wash, peel and roughly chop the carrots, and cook them in a large pot of salted water for 30 minutes. Drain and blend on maximum power with the butter and freshly ground pepper. Once you have a completely smooth purée, taste and adjust the seasoning if necessary.
For the pickles, bring the water, white balsamic vinegar, sugar and spices to the boil. Wash and peel the carrots, cut thin slices lengthways with a mandoline, place them in a container and pour the hot mixture over them, leaving to cool uncovered.
For the satay vinaigrette, combine the mustard, honey, salt, pepper, white balsamic, satay spices and Espelette pepper in a bowl and whisk. Add the grape seed oil and whisk to emulsify. Place in the refrigerator.
For the peanut topping, place all the ingredients in a blender at maximum speed for 5 seconds until they are a breadcrumb texture.
To serve, gently heat the carrot purée and drain the pickles on absorbent paper. Brush the tuna steaks on each side with a little olive oil. Place the tuna steaks on a hot non-stick pan and quickly brown them on each side. Remove them, then place them in a baking dish at 50°C. Place the carrot purée on the plate. Cut the tuna steaks in half lengthways and place them in the centre of the plate, arrange the carrot pickles and satay vinaigrette around the plate, then sprinkle the peanut topping on the tuna.