Seared tuna with a Niçoise salad, herbed white bean purée and balsamic reduction
- 10g (1 tbsp) butter
- 480g fresh tuna, sliced into rectangles
- salt and freshly ground black pepper, to taste
- 50g white sesame seeds
- 50g black sesame seeds
- HERBED WHITE BEAN PURÉE
- 400g white cannelloni beans
- 20g (2 tbsp) butter
- 50ml fresh cream
- 7ml fresh flat-leaf parsley, chopped
- 7ml fresh coriander, chopped
- BALSAMIC REDUCTION
- 250ml (1 cup) balsamic vinegar
- 30ml (2 tbsp) brown sugar
- NIÇOISE SALAD
- 6 cherry tomatoes, quartered
- 40g fine green beans, blanched and sliced
- 6 black olives, quartered
- 4 new potatoes, cooked and quartered
- 2 quail eggs, boiled and halved
- 4 anchovies, halved
- salt and pepper, to taste
- microgreens, to garnish
Place a pan over medium heat, add the butter and sear the sliced tuna. Season. Mix black and white sesame seeds in a suitable container and roll tuna in the seeds.
Carefully cut the tuna into cubes.
For the white bean purée, blend the beans in a food processor. Add the butter and cream. Pass through a sieve and fold through the chopped herbs. Season well.
Bring the balsamic vinegar and sugar to a boil. Allow to reduce until thick and syrupy. Once cool, pour into a squeezable bottle with a fine-nozzle lid and set aside.
Use a tablespoon to make swipes with purée on the plate.
Arrange three cubes of tuna on each plate, followed by the deconstructed Niçoise salad components. Season and garnish with microgreens. Finish off with balsamic reduction.
Instead of a balsamic reduction, you can make a citrus one by reducing equal quantities of orange juice and zest with water and a little castor sugar.