For my third tartine video, I thought, "What if I mix together everything I snack on during aperitifs?" You know, I come from a Judeo-Arab mix, and for us, the aperitif is sacred! We have our little habits: Cracottes that crunch under the teeth, ventresca of tuna (oh, that delicious tuna belly!), a bit of harissa to wake up the taste buds, capers for that spicy edge, lemon confit, and pistachios, because why not, right? So, it was obvious that I should make a tartine with all these ingredients.
So, here's my creation: a tartine with the bold character of the Mediterranean. Like a beautiful woman, it's spicy thanks to the harissa, a bit acidic with lemon and Xérès vinegar, rich with tuna belly, and delicately creamy with Madame Loïc whipped cream. This tartine transports you straight to the seaside, with a glass of Anisette (Raki) drink in hand and the sun at your back. Basically, it's a little party in your mouth, a tartine that makes you say, "What a delight!"
TUNA BELLY TARTINE WITH HARISSA VINAIGRETTE, OLIVE OIL, SHERRY VINEGAR, YELLOW LEMON JUICE, BRUNOISE OF LEMON CONFIT, SHALLOTS, AND PISTACHIOS, SAUTÉED BABY POTATOES, SOFT-BOILED QUAIL EGGS, CAPERS, CILANTRO, WHIPPED CREAM, AND TOASTED LIBERTÉ BREAD WITH BUTTER
🐠🍀🍋🌶️🥔🥖🧈
Ingredients
Loaf of bread made from wheat, rye, and stoneground flour
Tuna belly
Cilantro
Yellow lemon
Beldi lemons (preserved lemons)
Shallot
CapBon Harissa
Baby potatoes
Whipped cream
Olive oil
Capers
Pistachios
Instructions
Start with the vinaigrette to accompany the baby potatoes.
Make a brunoise of shallots.
Make a brunoise of lemon confit.
Crush some pistachios.
Combine everything in a mixing bowl.
Add a generous teaspoon of harissa (adjust according to your spice tolerance).
Add a good drizzle of olive oil, a splash of sherry vinegar, a pinch of coarse salt, and a good twist of black pepper.
Boil water with a pinch of salt, then add your potatoes. To know when to remove them, pierce a potato with a knife or fork; if it falls off easily, it's cooked.
Remove the potatoes and place them on paper towels to dry. This step is crucial for what comes next.
Keep the water and boil your quail eggs for 2 minutes, then place them in ice water to stop the cooking.
Sauté the potatoes in olive oil until they are crispy.
Once they have a nice brown/golden color and the skin is slightly puffed, remove them and cut them into quarters.
Mix the quarters with the harissa sauce.
Toast the country bread slice in butter, preferably in the same pan used for the potatoes, to keep the flavors.
Flake a nice piece of tuna belly, trying not to mash it, as shown in the video.
Assemble the tartine with a base of whipped cream, the harissa marinated baby potatoes, the tuna belly, capers, small quarters of preserved lemon, cilantro leaves, crushed pistachios, soft-boiled quail eggs, a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.
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