Semi-cooked tuna in a herb crust
Photo credit: Céline de Cérou
Ingredients
For
2
personnes
- 2 tranches tuna
- 15 brins parsley
- 2 brins thyme
- 1 branche rosemary
- ½ botte chives
- 1 gousse garlic
- 2 c. à soupe olive oil
- 20 g breadcrumbs
- 30 g Parmesan
- 1 c. à café mustard
- 1 lime juice
- Salt, pepper
Astuce
We recommend using a Nyons PDO olive oil with a subtle flavour for its mildness, its creaminess and its notes of dried fruit, as well as its buttery flavour, which may be accompanied by hints of fresh hazelnuts and/or freshly cut grass.You may also use one of the following olive oils: Nice PDO or Languedoc PDO, French olive oils from the Cailletier, Tanche and Grossane varieties...
Instructions
- Preheat the oven to 170°C.
- Wash and finely chop the herbs.
- Crush the clove of garlic.
Mix together the herbs, garlic, mustard, breadcrumbs, Parmesan, lemon juice, Nyons olive oil (PDO), salt and pepper.
Spread the herb mixture over the slices of tuna and bake for 10 to 15 minutes (depending on how well done you want them).
- Serve immediately with a mixture of black rice and long-grain white rice.
Astuce
We recommend using a Nyons PDO olive oil with a subtle flavour for its mildness, its creaminess and its notes of dried fruit, as well as its buttery flavour, which may be accompanied by hints of fresh hazelnuts and/or freshly cut grass.You may also use one of the following olive oils: Nice PDO or Languedoc PDO, French olive oils from the Cailletier, Tanche and Grossane varieties...
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
You might also be interested in
Mediterranean red mullet fillets with Martigues caviar, potato mousseline with Nyons olive oil PDO