The combination of tuna, tonnato mousse and zingy, fresh toppings make this a light dish to enjoy all year around as a starter or on its own.
Serves 2
Tonnato mousse:
300g tin Callipo yellowfin tuna in oil
3 Ortiz or Talatta anchovy fillets in oil, chopped
150g Clevedon Buffalo Co. whipped cream cheese
3 Tbsp Sabato aioli
½ tsp La Chinata sweet smoked paprika
Sal de Añana spring salt
Freshly ground black pepper
Tuna:
600g thick fresh tuna steaks
Extra virgin olive oil (EVO)
2-3 Tbsp Pons capers
3 Tbsp Sabarot red pepper drops
Handful baby salad leaves
For the tonnato mousse, drain the tuna and put into the bowl of a food processor. Add the anchovies, cream cheese, aioli and paprika and a little salt and pepper then process until very smooth and creamy. Taste and adjust seasoning to your liking. Store in the refrigerator. Tonnato mousse can also be served as a dip, spread or sauce.
For the tuna, season the fish all over with salt and pepper. Heat a large frying pan, add a little EVO and pan fry the tuna for 2-3 minutes on each side, depending on thickness of the steaks, to brown while leaving the centre rare so that the fish isn’t dry. Remove to a plate to rest.
To serve, slice the tuna and arrange on serving plates. Serve a generous spoonful of the tonnato mousse on the side. Scatter with capers, pepper drops and salad leaves.
