Thon mi-cuit à la vanille de Tahiti

Name: Thon mi-cuit à la vanille de Tahiti
Total time: 30 min
Yield: Serves 4
Cuisine: French Polynesia
Ingredients: 600 g (1⅓ lb) bluefin tuna steaks; 2 Tahitian vanilla beans; 200 ml (¾ cup + 1 tbsp) heavy cream; 40 g (3 tbsp) butter; 1 shallot; 2 tablespoons oil; 1 pinch salt

Seared tuna with Tahitian vanilla

⏱ 30 minServes 4Medium510 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

600 g (21 oz)bluefin tuna steaks
2 clovestahitian vanilla
200 ml (¾ cup)heavy cream
40 g (1½ oz)butter
1shallot
2 tbspoil
1 pinchsalt

600 g (21 oz) bluefin tuna steaks
2 cloves tahitian vanilla
200 ml (¾ cup) heavy cream
40 g (1½ oz) butter
1 shallot
2 tbsp oil
1 pinch salt

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 skillet (26 cm / 10 in)

1 small saucepan, 16 cm (6 in)

1 paring knife

1 wooden spoon (30 cm / 12 in)

03 — Method

Split the vanilla beans lengthwise and carefully scrape out the seeds with the tip of a knife.
Finely chop the shallot and sweat in the small saucepan with a little butter until translucent, without browning.
Pour in the cream, add the vanilla seeds and pods and reduce gently about 10 minutes until it coats a spoon.
Off the heat, whisk in the rest of the butter until glossy, salt lightly and keep warm without boiling.
Heat the oil in the skillet over high heat and sear the tuna barely 1 min per side so it stays red in the center.
Slice the tuna, fan out on plates, spoon over the vanilla sauce and serve right away with fragrant white rice.