FILET DE THON, POUDRE DE CHAMPIGNONS ET VINAIGRETTE AUX AIRELLES
- 480 gr of filleted tuna
- 60 gr of cranberries
- 20 gr of sugar
- 40 gr of balsamic vinegar
- 30 gr walnut oil
Slice the mushrooms up thinly, lay them on a tray and put in the oven (at 100°C) for an hour. Cool and mix to obtain a powder.
Dissolve the syrup in a saucepan until you obtain a light syrup; deglaze with the cranberries and cook for 2 minutes, adding the balsamic vinegar; take off the heat and add the walnut oil. Leave to cool
Cook both sides of the tuna, keeping the flesh a deep pink, and arrange it on a plate, dusting it with mushroom powder and sprinkling cranberry vinaigrette on top.