Seared Tuna Tartines with White Chocolate-Paprika Mayo and Pickled Cucumber

Ingredients

• 240 g fresh tuna steak
• 2 grandes tranches sliced country bread
• 80 g sweet and sour pickled cucumber
• 3 tbsp mayonnaise
• 12 g baking white chocolate
• 1 small red onion
• 1/2 red bell pepper
• 8 pieces pitted green olives
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 petite pincée ground cayenne pepper
• 1 tbsp white wine vinegar
• adjust to taste fine salt
• adjust to taste ground black pepper

Method

1. Take the tuna steak out of the refrigerator 10 minutes before cooking. Pat it dry thoroughly, then season with salt, pepper, 1/2 teaspoon of smoked paprika, and a small pinch of cayenne.
2. Gently melt the white chocolate in the microwave in 10-second bursts or in a double boiler. Mix it with the mayonnaise, 1 teaspoon of white wine vinegar, 1/2 teaspoon of smoked paprika, and a dash of pepper. The sauce should be creamy, slightly smoky, and barely sweet.
3. Thinly slice the red onion. Cut the red bell pepper into small dice. Slice the green olives. Drain the pickled cucumber, see prepared component if needed.
4. Toast the country bread slices until very crispy, then rub them with a few drops of olive oil.
5. Heat a skillet over high heat with 1 tablespoon of olive oil. Sear the tuna for 60 to 90 seconds per side to keep a pink center, or 2 minutes per side if you prefer it more cooked. Let rest for 2 minutes, then slice.
6. Spread the white chocolate-paprika mayonnaise on the tartines. Add the tuna slices, then distribute the pickled cucumber, red onion, bell pepper, and green olives.
7. Finish with a drizzle of olive oil, a micro-pinch of cayenne, and a few drops of white wine vinegar if the whole thing seems too rich.

Nutrition

Per serving

Energy

668.8 kcal

Protein

30.65 g

Carbohydrate

35.46 g

Fat

44.32 g

Fibre

5.59 g

Calcium

66.34 mg

Iron

1.87 mg

Magnesium

39.74 mg