Tuna rosette
 fine slices half-cooked , baking potatoes

fine slices half-cooked , baking potatoes


  • Serves 4 / Estimated time 1 hour / level 2/4
  • 200g Potato 
  • 60g small aroma
  • 150g tuna
  • 70g of cherry tomatoes
  • Soy sauce 5cl
  • 15cl of white wine
  • 60g onion
  • A clove of garlic
  • 10cl cream
  • 25cl water
  • A pinch of pepper and salt
  • 5cl of sesame oil
  • A tablespoon of olive oil



  • Cut the potatoes into slices and tuna into strips 
  • Peel the onions, crush a clove of garlic.


  • Fry 30g onions in olive oil
  • then add the smoked potatoes,
  • and salt, pepper, and garlic,
  • then add the white wine and water and let confire 10 minutes,
  • to prepare the sauce, cook onions deglazed with white wine,
  • halve add cream, salt, pepper and sesame oil,
  • add soy sauce over the tuna slices and pepper
  • mold the potatoes in a cookie cutter 10cm,
  • once hot put the tuna on top and back 3 minutes at 180 °.


  • Put the punch at the center of the plate with the potatoes, place the tuna slices on top and drizzle the sauce around and tuna.

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