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Home Recipes Red Tuna with Timut Pepper, Tomatoes and Tonnato sauce

Red tuna with Timut pepper, tomatoes and tonnato sauce

Best enjoyed with Blason Rosé
Blason rosé
Main Course
45 min (+3 Hours chilling)

The richness of red tuna and tonnato sauce is balanced by the freshness of Blason Rosé, whose fruit-driven character complements the tomatoes, spices and vibrant seasonal garnishes.

INGREDIENTs (servEs 4)
2 x 250 g red tuna steaks
Timut pepper
Tonnato sauce
1 can tuna in oil
1 egg yolk
Mustard
Grapeseed oil
Salted anchovies
Capers
White wine
Sherry vinegar
Garnish
1 beef tomato
1 pineapple tomato
2 green courgettes
2 punnets blackberries
8 large capers with stems
DISCOVER BLASON ROSE
close up on Red Tuna with Timut Pepper, Tomatoes & Tonnato Sauce
1
Prepare the pickled onion and kalamansi gel
  • Thinly slice the red onion using a mandoline.
  • Bring the water, sugar, vinegars and Timut pepper to the boil, then pour over the onion. Leave to cool before refrigerating.
  • Meanwhile, simmer the kalamansi juice with the sugar, whisk in the agar-agar and bring to the boil for 30 seconds.
  • Chill for 3 hours, then blend until smooth.
2
Make the tonnato sauce
  • Prepare a mayonnaise using the egg yolk, mustard, cider vinegar and grapeseed oil.
  • Blend the tuna, anchovies, capers, white wine and sherry vinegar until smooth, then fold into the mayonnaise.
  • Adjust the seasoning and refrigerate until ready to serve.
3
Prepare the tuna and vegetables
  • Season the tuna steaks and quickly sear them on all sides until lightly coloured, leaving the centre rare. Chill before slicing.
  • Using a mandoline, slice the courgettes lengthways and season with olive oil and salt.
  • Thinly slice the tomatoes and season in the same way.
4
Plate and serve
  • Arrange the tomato slices on each plate, alternating colours.
  • Top with slices of tuna, then add the rolled courgettes, pickled red onion, blackberries and capers.
  • Spoon over the tonnato sauce, add dots of kalamansi gel and finish with sea salt and freshly ground Timut pepper.
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