Wild Tuna Stewed in Olive Oil with Cucumbers and Roasted Langoustines

Credit: Didier Loire
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Step 1: Tuna and Langoustines

Remove any bloody parts from the fillet, cut off the ends to keep only the center, and stew over a low heat in a 140°F (60°C) olive oil.

Once the internal temperature reaches 100°F (38°C), put the pot on a bed of ice so that the tuna cools in the cooking oil.

Remove the heads of the langoustines and shell the tails, leaving the last ring on.

Step 2: Langoustine Ceviche

Shell the langoustines completely. Keep the heads to make the juice, and dice the tails into an even salpicon.

Put the langoustine salpicon in a stainless steel bowl, season with fleur de sel, and add the lemon juice to slightly cook, as with a ceviche.

Remove the claws from the bodies. (The claws can be set aside for a different recipe.) Heat a drizzle of olive oil in a sauté pan, and sauté the crushed bodies without browning. Add the shallots, julienned into 1/20 inch (1 mm) thick slices. Add the fresh quartered tomatoes, and stew over a low heat for 3 minutes. Cover with chicken stock, bring to a boil, skim, and simmer for 15 minutes on the edge of the range.

Liquefy with an industrial blender, then purée in a regular blender to smooth.Filter through a fine meshed chinois, pressing to extract the maximum amount of flavor. Set aside in a stainless steel bowl and cool immediately.

Strain the langoustine salpicon, and stir it into the cooled langoustine juice. Season with a dash of lemon juice and with fleur de sel and freshly ground pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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