Seared Tuna with Winter Ratatouille
- Difficulty: Average
- Prep time: 30 min
- Cook time: 60 min
- Serving: 4 persone
- Cost: Average
PRESENTATION
Seared tuna with winter ratatouille is a refined second course of fish, ideal for impressing your guests with an explosion of colors and flavors. The fresh tuna, briefly seared to preserve its juiciness, pairs perfectly with the richness of the special version ratatouille, prepared with seasonal vegetables such as pumpkin, kale, and purple cabbage. The cauliflower cream, soft and velvety, contrasts with the other textures while the final sprinkle of bottarga adds a salty touch and a unique aroma. Seared tuna with winter ratatouille is a dish to be served on a special occasion, like an elegant dinner or an important event, perfect for delighting gourmet cuisine lovers.
If you are looking for other tuna recipes, don't miss out on:
- Sesame tuna
- Sliced tuna with mint pesto
- Tuna fillet in walnut and pistachio crust
- Tuna in pistachio crust
INGREDIENTS
- Tuna 1.8 lbs (800 g) - steak
- Extra virgin olive oil to taste
- Salt to taste
- For the Purple Cabbage Sauce
- Purple cabbage 2 ½ cups (200 g) - (to be cleaned)
- Thyme 2 sprigs
- Water to taste
- For the Winter Ratatouille
- Pumpkin 1 lb (200 g) - (to clean)
- Italian kale (cavolo nero) 2 ½ cups (200 g) - (to be cleaned)
- Garlic 1 clove
- Thyme 1 sprig
- Extra virgin olive oil to taste
- Salt to taste
- For the Cauliflower Cream
- Cauliflower 3 ½ cups (350 g) - (to clean)
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
How to prepare Seared Tuna with Winter Ratatouille
To prepare the seared tuna with winter ratatouille, start with the purple cabbage: julienne the cabbage 1 and place it in a pot. Add the thyme 2 and cover with water 3.
Let the cabbage boil for 30 minutes 4, then drain 5 and set aside. Reduce the cooking liquid until you obtain a thick sauce 6, which will take about 30 minutes at a steady boil.
Clean the kale by removing the central rib 7, then julienne it 8. Cut the pumpkin into cubes 9.
In a pan, heat the oil with the garlic clove and thyme 10, then add the pumpkin 11 and cook for 8 minutes. Add the kale 12.
Adjust with salt 13 and sauté everything for 5 minutes. Finally, add the drained purple cabbage 14, mix the ingredients and set aside. Now prepare the cauliflower cream: clean the cauliflower, leaving only the florets 15.
In a pan, heat the oil, then add the cauliflower 16 and brown for a few minutes. Season with salt and pepper 17, then pour in a ladle of water 18.
Cover with a lid 19 and cook for about 20 minutes; if it dries too much, you can add more water. Transfer everything to a jug and blend with an immersion blender 20 until you obtain a smooth and homogeneous cream 21. Set aside.
Finally, focus on the tuna: salt the fillet on both sides 22. In a pan, heat a drizzle of oil, add the tuna 23, and sear it for 2 minutes on each side 24.
Slice the seared tuna 25. You are ready to plate: distribute the cauliflower cream on the bottom of the plate 26, then add the vegetables 27.
Place the tuna slices on the vegetables 28, then garnish with the purple cabbage sauce. Finish with a drizzle of oil and a sprinkle of bottarga 29. The seared tuna with winter ratatouille is ready to be served 30!