Tuna with Mustard Sauce

In a large saucepan, sauté the grated carrot, finely chopped onions, bay leaf and thyme at a moderate temperature in 2 tablespoons of oil until golden.

Place the tuna on the bed of vegetables, pour 1/2 liter each of cider and water, bring to a gentle boil, lower the temperature and simmer for 10 min. Remove the tuna from the saucepan and strain the clear soup. Reduce a ladle of clear soup to a few tablespoons of liquid and cool. Stir a solid mayo with enough mustard, spread with 1 to 2 tablespoons of clear soup and the very stiff whipped cream. Next, fold in the chopped culinary herbs.

Arrange the tuna on a bed of lettuce, garnish with tomato quarters and bring the mustard sauce to the table.

– Country : France – Region : Brittany – Wine : Muscadet – Wine : Bassgeige Pinot Noir – Takes about : 55 min – Cooking time : 25 min – Preparation time. : half an hour – Difficulty : Easy – Price : Medium

Our tip : It is best to use fresh herbs for a particularly good aroma!

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