One of my favorite local restaurants in Seillans is La Gloire de Mon Père, and one of my favorite dishes I’ve had there is this wonderful tuna dish. The contrast of the sweet balsamic syrup with the soft foie gras and the grilled tuna, enhanced by the crunch of the leek, is truly magical.
Time: 30 minutes
11 oz. (300 g) tuna fish steak
2 oz. (60 g) ethically produced goose foie gras
1/2 leek, bottom part, julienne cut
1 and 2/3 cup (400 ml) canola oil
1/2 cup (120 ml) balsamic vinegar
1 teaspoon tagatose
2 oz. (60 g) mixed salad
salt and pepper
In a medium large heavy pot, pour in the oil. It should not to reach more than halfway up the pot. You don’t want the oil to overflow from the pot when you’re cooking the leek. Attach the thermometer to the side of the pan, and heat the oil over medium heat until it reaches 270° F (130° C).
Working in batches, add a handful of the leek to the preheated oil. Fry until the bubbling is starting to decrease and the strips are golden but not burned. Remove to a kitchen towel lined plate, they will crisp up when they cool down. Repeat until all batches are complete.
Boil the balsamic vinegar and tagatose in a heavy small saucepan over medium heat until it’s reduced to one third, stirring occasionally.
To grill the tuna, get a cast iron grill pan very hot. Brush the pan with butter, and sprinkle the tuna with salt and pepper. Grill each side for just a short time, depending on how thick the steaks are. The center should be raw, like sushi, or the tuna will be tough and dry. Allow it to rest for 5 minutes and serve.
Cut the foie gras in ½ inch (13 mm) thick slices, and season with salt and pepper. Fry for 10 seconds on each side in a really hot pan. Place on top of the tuna steaks.
© endo(f)pain – 2014