Two beautiful slices of line-caught red tuna seared for 1 minute on each side, then 15 minutes in the oven at 180°C on a bed of Mediterranean vegetables cut into dice: zucchini, grilled peppers, eggplant, blanched tomatoes. Soissons beans cooked simply are served on the side, soaked in the pan juices. Finishing touch: thinly sliced Bayonne ham and thyme flowers.

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Ingredients for 4 servings

servings
  1. 2 beautiful slices of line-caught red tuna, about 10.5 oz (300 g) each, cut into 4 pieces

Garnish:

  1. 1 zucchini cut into small dice
  2. 1 green pepper, cored and grilled, cut into small dice
  3. 1 red pepper, cored and grilled, cut into small dice
  4. 1 small eggplant cut into small dice
  5. 2 blanched ripe tomatoes cut into small dice
  6. 2 or 3 spring onions, including green parts
  7. 2 cloves garlic, germs removed and chopped
  8. 1.75 oz (50 g) green olives, pitted and sliced
  9. 10.5 oz (300 g) white Soissons beans, cooked simply
  10. Olive oil, black olives if possible
  11. A little thyme flowers (lemon if possible)
  12. 2 bay leaves
  13. Fine sea salt, freshly ground pepper and a pinch of Espelette pepper powder
  14. A few strips of Bayonne ham (2.8 oz (80 g))