Cabbage and tuna, for a chef’s recipe full of lightness. (Credit: Photo provided by Andrea Boueiz)
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Preparation 20 min
Cooking time 5 min
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Portions
2 people
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Difficulty
Easy
Ingredients All ingredients
- For the cabbage:
- Half a green cabbage (600 grams)
- 2 tablespoons olive oil
- 2 pinches fleur de sel
- 1 pinch ground black pepper
- For the sauce:
- 1 jarred tuna fillet in oil (40 grams)
- 1 egg yolk
- 1 tsp Dijon mustard (10 grams)
- 4 tbsp vegetable oil (50 grams)
- 1 pinch salt
- 1 tbsp capers (15 grams)
- 1 tbsp lemon juice (10 grams)
- 2 anchovy fillets (8 grams)
- 4 tbsp olive oil (50 grams)
- For the garnish:
- 2 hazelnuts
- 1 tbsp capers
- 1 tbsp olive oil
- Few sprigs dill
Preparation Andrea Boueiz's Green Cabbage Tonnato
For the sauce:
- Place all the ingredients in a food processor and blend until you get a smooth sauce. You can use an immersion blender, but make sure to use a narrow, tall container to keep the sauce from separating.
- Adjust seasoning to taste.
- Chill in the refrigerator.
For the cabbage:
- Cut the cabbage into large wedges and wash.
- Blanch the cabbage in boiling salted water for 2 minutes, then remove and drain.
- Season with olive oil, salt, and pepper.
- In a hot skillet, sear the cabbage wedges on both sides until golden brown.
For the garnish and assembly:
- In the skillet, heat olive oil and fry the capers until crispy.
- Drain on paper towels.
- To serve, spread the sauce on the bottom of a dish, place the cabbage wedges on top.
- Sprinkle with crispy capers and some dill leaves.
- Grate the hazelnut over everything.
- Finish with a drizzle of olive oil. Enjoy!
Andrea Boueiz's Green Cabbage Tonnato
-
Preparation 20 min
Cooking time 5 min
-
Portions
2 people
-
Difficulty
Easy
Ingredients All ingredients
- For the cabbage:
- Half a green cabbage (600 grams)
- 2 tablespoons olive oil
- 2 pinches fleur de sel
- 1 pinch ground black pepper
- For the sauce:
- 1 jarred tuna fillet in oil (40 grams)
- 1 egg yolk
- 1 tsp Dijon mustard (10 grams)
- 4 tbsp vegetable oil (50 grams)
- 1 pinch salt
- 1 tbsp capers (15 grams)
- 1 tbsp lemon juice (10 grams)
- 2 anchovy fillets (8 grams)
- 4 tbsp olive oil (50 grams)
- For the garnish:
- 2 hazelnuts
- 1 tbsp capers
- 1 tbsp olive oil
- Few sprigs dill
