{"id":38072,"date":"2026-02-02T09:00:24","date_gmt":"2026-02-02T05:00:24","guid":{"rendered":"https:\/\/www.lagazette-mag.io\/?p=38072"},"modified":"2026-02-02T09:00:24","modified_gmt":"2026-02-02T05:00:24","slug":"half-cooked-tuna-tataki-with-curry-and-coconut-milk","status":"publish","type":"post","link":"https:\/\/www.lagazette-mag.io\/en\/half-cooked-tuna-tataki-with-curry-and-coconut-milk\/","title":{"rendered":"Half-cooked tuna tataki with curry and coconut milk"},"content":{"rendered":"

Chefs Pravesh Aubeeluck, Mehdi Khafif, our contact, Jean-Fran\u00e7ois Kersley and Ryan Bickha from Club Med’s La Plantation restaurant, share<\/span> this recipe to delight six guests.<\/p>\n

For the tataki :<\/strong><\/p>\n

– 6 tuna fillets (150 to 200 g<\/span> each)
\n– olive oil
\n– salt, pepper<\/p>\n

For the sauce :<\/strong><\/p>\n

– 2 onions
\n– peeled tomatoes (approx. 400 g<\/span>)
\n– 1 tbsp curry powder
\n– 200 ml coconut milk
\n– 2 cm grated fresh ginger
\n– 2 cloves garlic
\n– 4 caripoul\u00e9 leaves (or more according to taste)
\n– salt, pepper, olive oil <\/p>\n

Tataki:<\/span><\/strong><\/p>\n

– Season the tuna fillets on both sides with salt and<\/span> pepper.
\n<\/span>– Put a little olive oil in a hot frying pan.
\n<\/span>– Sear the fillets for 1-2 minutes on each side, browning the outside and leaving the heart uncooked.
\n– Leave to rest for 5 minutes, before cutting into thin slices.<\/p>\n

The sauce:<\/span><\/strong><\/p>\n

– Thinly slice the onions and finely chop the garlic.
\n– Saut\u00e9 onions and garlic in a skillet over medium heat until translucent.
\n– Add the curry powder and saut\u00e9 for 1 minute.
\n– Add the peeled tomatoes, mashing lightly with a wooden spoon, and simmer for 5 to 10 minutes.
\n– Add the remaining ingredients: grated ginger, caripoul\u00e9, then coconut milk. Stir and simmer over low heat for 5 to 10 minutes, until the sauce thickens slightly.
\n– Adjust seasoning.<\/p>\n

Assembly <\/span>and<\/span> presentation :<\/span><\/strong><\/p>\n

– Arrange the tuna in thin slices on each plate.
\n– Top with curry and coconut milk sauce, sprinkle with a few curry leaves.<\/p>\n

Serve with<\/span><\/strong> rice or grilled vegetables, sprinkled with fresh coriander.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Chefs Pravesh Aubeeluck, Mehdi Khafif, our contact, Jean-Fran\u00e7ois 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. […]<\/p>\n","protected":false},"author":3,"featured_media":37983,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1872,1802],"tags":[],"class_list":{"0":"post-38072","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recipe-2","8":"category-recipe"},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t