Chefs Pravesh Aubeeluck, Mehdi Khafif, our contact, Jean-François Kersley and Ryan Bickha from Club Med’s La Plantation restaurant, share this recipe to delight six guests.
For the tataki :
– 6 tuna fillets (150 to 200 g each)
– olive oil
– salt, pepper
For the sauce :
– 2 onions
– peeled tomatoes (approx. 400 g)
– 1 tbsp curry powder
– 200 ml coconut milk
– 2 cm grated fresh ginger
– 2 cloves garlic
– 4 caripoulé leaves (or more according to taste)
– salt, pepper, olive oil
Tataki:
– Season the tuna fillets on both sides with salt and pepper.
– Put a little olive oil in a hot frying pan.
– Sear the fillets for 1-2 minutes on each side, browning the outside and leaving the heart uncooked.
– Leave to rest for 5 minutes, before cutting into thin slices.
The sauce:
– Thinly slice the onions and finely chop the garlic.
– Sauté onions and garlic in a skillet over medium heat until translucent.
– Add the curry powder and sauté for 1 minute.
– Add the peeled tomatoes, mashing lightly with a wooden spoon, and simmer for 5 to 10 minutes.
– Add the remaining ingredients: grated ginger, caripoulé, then coconut milk. Stir and simmer over low heat for 5 to 10 minutes, until the sauce thickens slightly.
– Adjust seasoning.
Assembly and presentation :
– Arrange the tuna in thin slices on each plate.
– Top with curry and coconut milk sauce, sprinkle with a few curry leaves.
Serve with rice or grilled vegetables, sprinkled with fresh coriander.
