Name: Roasted tuna with bacon
Ingredients: 4 tuna patches; 5 tuna patches; 2 tablespoons of soy; 4 oranges; 150 g bacon bard; 8 slices of dry and peppered breast; Sichuan pepper; 200 g rocket; 80 g of butter; Arugula salad; Camargue salt flower; Balsamic vinegar; Fresh herbs (savory, marjoram, thyme)

CatégorieFish

Yields1 Serving

(For 4 people)

Ingredients:

4 tuna patches

5 tuna patches

2 tablespoons of soy

4 oranges

150 g bacon bard

8 slices of dry and peppered breast

Sichuan pepper

200 g rocket

80 g of butter

Arugula salad

Camargue salt flower

Balsamic vinegar

Fresh herbs (savory, marjoram, thyme)

Preparation:

Make a marinade with the juice of an orange and soy.Add fresh herbs.

Place the tuna tuna with the bacon bard to marinate for 20 minutes in the refrigerator.

Cut the breast into pieces 3 cm wide and fry with a pinch of Espelette pepper. Reserve

Reduce ½ liter of orange juice (remaining oranges) over low heat for 15 minutes to obtain a syrupy texture.

Remove the cobbles from the marinade and drain them.

Steam them quickly in the pan that served with bacon with a pinch of Szechuan pepper.

Season lightly with fleur de sel. Reserve

Deglaze pan with marinade and marinade herbs.Let reduce.Filter.

Season the arugula with balsamic vinegar and olive oil.

At the bottom of the plate, put the orange sauce.

Lay the tuna steak after removing the bard, then the arugula salad and chest.

Coat with reduced marinade.

Enjoy your meal from

Ingredients