Tuna vinaigretteSERVES ( 4 ) 500 g shelled prawn tails; tablespoon minced shallot; 1 tablespoon minced pickles; 1 tablespoon minced capers; 4 tablespoons first-pressed olive oil; 2 tablespoons lemon juice; 4 red tomatoes; 4 tablespoons Sevruga caviar
Clean the tuna well, removing the bones and the skin, and fillet it into two portions, from top to bottom (this may be done by your fishmonger). Sprinkle properly with salt and pepper. Heat the oil in a shallow casserole. Over a low flame, add the onion cut in julienne strips, the carrot cut in slices and the garlics in their peels.
Once the onion looks transparent, add the tuna, thyme sprigs, bay leaves, tomatoes and whole pepper. After a 1-minute cooking, add the vinegar and continue cooking 5 minutes more before turning over the tuna, which will be cooked through in 5 minutes. Remove from the flame and let sit 5 minutes before serving.
Garnish the tuna with all the ingredients and pour on the vinaigrette sauce. Serve cold or hot, it is equally delicious. Just you dare!