Wednesday, December 11 2019

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Ahi Tuna with Olive and Eggplant Pesto

Update: December, 01/2019 - 07:37

 

Ahi Tuna with Olive and Eggplant Pesto 


with chef Thomas Hollenstein from Movenpick Hotel Hanoi

When enhanced with a modern interpretation of ratatouille and black tapenade, this pan-seared yellowfin tuna fillet becomes a delightful Mediterranean delicacy.


Black Olive Pesto
180g pitted black olives
30g pecorino sardo
1 clove of garlic
25ml olive oil
Sea salt and freshly ground black pepper
1.    In a food processor, combine the olives, garlic and olive oil and blend into a fine paste.
2.    Finely grate the pecorino and stir it into the olive mixture. 
3.    Add salt and freshly ground black pepper to taste.


Aubergine Pesto
50g pine nuts
1 large aubergine
1 clove of garlic
1 small red chilli
25ml olive oil
30g pecorino sardo
Sea salt and freshly ground black pepper

 

 

 Chef Thomas Hollenstein 

 


1.    Toast the pine nuts in a dry pan until golden brown. Remove them from the pan immediately once done and allow to cool. Set a few aside to use as garnish.
2.    Preheat the oven to 180 Celsius degrees. Peel and cube the aubergine, mix with olive oil and spread out evenly on a baking sheet. Bake at 180 degrees for approx 25 minutes.
3.    Allow the aubergine to cool before combining it with the pine nuts, garlic and chilli. Roughly chop the mixture.
4.    Finely grate the pecorino and stir it into the mixture.
5.    Add salt and freshly ground black pepper to taste.

 


Ahi Tuna
4 x 90g centre-cut ahi tuna steaks
1 tbsp Paprika Rubino
1 tbsp fresh thyme leaves
1.    Coat the tuna steaks in paprika and thyme.
2.    Heat a dry, non-stick pan to a high heat. Add the fillets to the pan and sear for 20-30 seconds on each side.
3.    To serve, slice each fillet into three pieces, coating two with the pesto sauces.
4.    Garnish with micro leaves and pine nuts.

 

Ratatouille
4 tbsp olive oil
2 shallots
1 small red onion
2 cloves of garlic
1 small red chilli
30g tomato purée
200g of tinned chopped tomatoes
2 small courgettes, 1 yellow and 1 green
1 small aubergine
2 small peppers, 1 red and 1 yellow
1 sprig of thyme
1 tsp sugar
Zest of ½ a lemon
Sea salt and freshly ground black pepper 
1.    Pour the chopped tomatoes into a sieve and allow the juices to drain.
2.    Peel and finely chop the onion, shallots and garlic and sauté with the finely sliced chilli in olive oil.
3.    Add the tomato purée and continue to cook.
4.    Add the chopped tomatoes and sugar and simmer over a low heat for 15 minutes.
5.    Meanwhile, wash the vegetables and cut into small, even cubes.
6.    Add the vegetables to the tomato mixture and cook for a further 10 minutes.
7.    Wash the thyme, pick and finely chop the leaves. Add the thyme and lemon zest to the ratatouille.
8.    Add salt and freshly ground black pepper to taste.
Garnish: black and green olives, pine nuts, fresh herbs, cress, etc.
This dish is available as part of the Pesto, Pistou menu in Mangosteen Restaurant, Mövenpick Hotel Hanoi, 83A Lý Thường Kiệt Street, until the end of this month. For reservation, please dial +84 24 3822 2800 ext 6201.

 


 

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