800 g of tuna loin, cut into 200g portions each
For the marinade
2 tablespoons of olive oil
1 onion, chopped into cubes
2 cloves of garlic, cut in half
1 sprig of thyme
1 tablespoon of coarse salt
6 cardamom seeds
For the brandade
3 tablespoons of butter
3 onions, chopped into small pieces
1 clove of garlic
2 stalks of leek, chopped into small pieces
1 green pepper, cut into small pieces
1 cooked potato, peeled and mashed
1 tablespoon of dried Provençal herb mix
1 tablespoon of butter
For the orange sauce
Juice from 5 oranges
35g of arrowroot
800 g of tuna loin, cut into 200g portions each
For the marinade
2 tablespoons of olive oil
1 onion, chopped into cubes
2 cloves of garlic, cut in half
1 sprig of thyme
1 tablespoon of coarse salt
6 cardamom seeds
For the brandade
3 tablespoons of butter
3 onions, chopped into small pieces
1 clove of garlic
2 stalks of leek, chopped into small pieces
1 green pepper, cut into small pieces
1 cooked potato, peeled and mashed
1 tablespoon of dried Provençal herb mix
1 tablespoon of butter
For the orange sauce
Juice from 5 oranges
35g of arrowroot
Step 1
In a bowl, combine the tuna, marinade ingredients, and let it sit for 20 minutes
Fry the onion, garlic, leek, and pepper in butter until golden brown
Add the mashed potato, herbs, and butter to the mixture; set aside. Reserve
Mix the arrowroot with half of the orange juice and let it sit for 15 minutes
Season with salt and pepper
Step 2
In a pan, combine the arrowroot mixture and all remaining orange juice; cook over medium heat for 10 minutes
Place the tuna in an oven-safe dish, drizzle with the arrowroot sauce and marinade, and bake at high heat for 20 minutes
Serve with brandade of potato.
