Nordic bread piazzetta, vegetables, confit tuna, and Menton lemon wine vinegar
Serves 2
- Preparation time: 20 min
- Cooking time: 2 hours
Ingredients
- 200 g Mediterranean bluefin tuna belly
- 300 mL olive oil
- 1 egg
- 200 g local Roma tomatoes
- 1/2 onion
- 80 g green beans
- 60 g zucchini
- 1 heart of sucrine lettuce
- 10 mL Menton lemon vinegar ©Granhota
- Nordic bread
- Black olives
- Basil
Preparing the confit tuna belly and crunchy vegetables
- In a saucepan, confit the tuna belly in olive oil at 68°C for 2 hours.
- Drain the tuna belly once cooking is complete.
- Hard-boil the egg for 10 minutes in boiling salted water.
- Let cool, then sieve the white and yolk separately. Set aside.
- Prepare a tomato concassé: finely chop the half onion and sauté in a little olive oil.
- Add the diced tomatoes and let simmer over low heat for 30 minutes.
- Dice the zucchini and green beans, then cook them in boiling salted water.
- Cool in ice water to set their color and texture.
- Mix the vegetables with the shredded sucrine heart.
- Season with olive oil and a drizzle of Menton lemon vinegar.
- Toast the Nordic bread for 1 minute in the oven at 160°C.
Plating
- Place the toasted bread in the center of the plate.
- Add the tomato concassé and vegetables.
- Arrange a few flakes of confit tuna on top.
- Sprinkle with the sieved hard-boiled egg.
- Add a few black olives and small basil leaves.
- Finish with a drizzle of olive oil and lemon vinegar.
Our take
The Menton lemon vinegar adds a zesty freshness that enhances this dish full of Mediterranean flavors and textures.
Recipe summary
