Tuna, Caper Flowers, Tomatoes & ‘Ratte’ Potatoes

Here’s a recipe close to the ‘Ceviche’ but the tuna does not marinate in the lemon juice; It’s just fully flavoured by it as you drizzle some lemon juice and sprinkle some lemon zest before serving.

With these, loads of caper flowers, those large delicious Italian capers, small potatoes (I’ve used the Rattes du Touquet, a tiny and firm variety – the best when roasted- coming from the North of France) , parsley and basil…YUM!

FYI, we should not eat too much tuna, threathened by industrial fishing… look for a small-scale fished variety… ask your local fishmonger for more information…

Ingredients:

  • 200g red tuna
  • 4 medium size tomatoes
  • 8 caper flowers
  • the juice of one lemon and its zest
  • 8 Rattes du Touquet potatoes , peeled and sliced
  • 1 handful parsley chopped
  • 1 handful basil chopped
  • 1 tbsp olive oil for roasting the potatoes and 2 more for the final plate set up
  • Guérande salt and pepper

Recipe:

  1. Cook the potatoes in some salty water and once cooked, set aside
  2. Cut your red tuna in small rectangles
  3. Slice your tomatoes in small quarters
  4. Drain the capers
  5. Sauté the potatoes with some olive oil
  6. Display the tuna on the plates and drizzle with lemon juice and top with the zest. Add the olive oil
  7. Add the tomatoes, the potatoes, the capers and the herbs
  8. Season to taste

Enjoy !

apresta
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