Olivier Oddos’ Seared red tuna, tapenade potato ravioli, and sea urchin emulsion

By on September 28, 2010

Seared red tuna, tapenade potato ravioli, and sea urchin emulsion

 Ingredients  (1 serving)

1 (130g) Red Tuna Steak
• 3 large anchovies
• 2 large basil leaves
• 1 proscuitto sliced
• Olive oil
• Salt and black pepper

Tapenade Potato Ravioli
• 50g black olives
• Garlic
• 20g anchovies
• 5g capers
• 2 basil leaves
• 10ml  olive oil
• 1 potato, finely sliced, rounded and blanched

Sea Urchin Emulsion
• 100 ml  Light fish stock
• 1/2 lemon (peeled and juiced)
• 50g sea urchin coral
• Salt and black pepper, to taste
• Olive oil

• 2 garlic cloves, sliced and deep fried
• 3 basil leaves, julienned
and deep-fried
• 3 black Nicoise olives
• Oven-roasted Garlic
•  Olive oil
• Salt and freshly ground pepper

1.  Tuna:  Stud the tuna with the anchovies and basil leaves.  Wrap the tuna with the prosciutto.  Heat up olive oil in a frying pan.  Sear the tuna for about 3-4 minutes, keep warm and set aside until needed.

2.  Tapenade:  Place the black nicoise olives, garlic, anchovies, capers, basil leaves and olive oil into a food processor.  Mix until smooth.  Fill the potato rounds with the tapenade to make ravioli.  Set aside.

3.   Sea Urchin emulsion:  Add the light fish stock in a pot and reduce the flame.  Add the lemon juice and peel and the sea urchin coral.  Place all ingredients into a food processor and blend to obtain an emulsion.  Check the seasoning and add the olive oil.

4.  Place the tuna at the centre on a serving plate and top with the tapenade potato ravioli and sea urchin emulsion.  Garnish with the deep-fried garlic and basil, oven-roasted garlic and black olives.

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