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Seared Tuna with Winter Ratatouille



Tuna: 1 piece

Purple cabbage: 1/2

Garlic: to taste

Thyme: to taste

Olive oil: to taste

Salt and pepper: to taste

Cauliflower: 1

Butternut squash: 1/2

Tuscan kale (black cabbage)

Tuna bottarga: to taste


For the purple cabbage sauce: Slice the purple cabbage into julienne strips, transfer it to a saucepan, add thyme, and cover it with enough water to submerge it. Boil for 30 minutes. Once it's ready, drain the cabbage and reduce the liquid until it thickens into a sauce.

Next, slice the Tuscan kale and the pumpkin. In a skillet, heat a drizzle of olive oil, add a clove of garlic, and start by cooking the butternut squash. Then, add the Tuscan kale. After draining the purple cabbage, add it to the skillet. Prepare the cauliflower cream.

Clean the cauliflower and cut it into florets. Sauté them with a bit of garlic and thyme. Add a tablespoon of water and let it cook. Once it's ready, blend the cauliflower with some olive oil, salt, and pepper until you get a creamy consistency.

Finally, move on to the tuna. Season it with a pinch of salt and sear it in the skillet for 2 minutes on each side. Plate it with the cauliflower cream, the vegetables, the tuna, and garnish with tuna bottarga.

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