Cooking time: 25 minutes
300-320 g red tuna
For the marinade:
160 ml balsamic vinegar, 200 ml olive oil, 6 g curry powder, 6 g cumin powder, 6 g turmeric powder, 2 g saffron, 1 teaspoon garlic puree, Salt and pepper, Espelette pepper
For the puree:
150 g peas, 55 g butter
Cut the tuna fillet into 80 g portions. Do not cut them too thin. Mix all the ingredients for the marinade and season with salt, pepper and Espelette pepper. Add the pieces of tuna to the marinade and refrigerate.
Plunge the peas into salted boiling water and cook for 20 to 30 minutes until they are soft. Continue cooking if necessary.
Meanwhile, prepare the brown butter: gently heat the butter and stop cooking when it becomes brown; strain using a muslin to remove any residue.
Blend the peas, sieve the puree obtained and incorporate the brown butter. Season with salt and keep warm.
Remove the pieces of tuna from the marinade and season them. Fry on both sides in a very hot pan, keeping the middle raw. Deglaze the pan with a little water and dip them in the balsamic vinegar. Cut up finely before serving.