- 4 cubes of red tuna, 200g each
- 2 red bell peppers
- 1 cup of fumet (fish stock)
- Half onion
- Olive oil
- Flaky salt
- In a small pot, heat some olive oil and saute the onion and pepper, both diced, for 5 minutes over low heat. Add the fish stock and boil for 10 minutes Salt to taste.
- Blend and strain.
- Sear the tuna on each side for 2 minutes on each side. Sprinkle with flaky salt.
If you prefer a thicker sauce, similar to a coulis, emulsify the ingredients when cold with a hand blender.