Equipment
* optional
Ingredients
Tuna
- 600 g tuna belly, cut into 4 equal portions
Chickpea and Leek Ragout
- 1 leek, sliced
- 1 white onion, finely diced
- 1 red onion, finely diced
- 1 fennel bulb, finely diced
- 400 g cooked chickpeas, drained and rinsed
- 30 ml olive oil
- 60 ml dry white wine
- 150 ml vegetable stock
- 1 lemon, zested and juiced
Truffle Crumb Topping
- 75 g panko breadcrumbs
- 15 g fresh black truffle, finely grated
- 40 g unsalted butter, melted
- 3 g black peppercorn, freshly cracked
- 2 g sea salt
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Ensure your oven rack is positioned in the center.
In a mixing bowl, combine the panko breadcrumbs, finely grated black truffle, freshly cracked black peppercorn, and sea salt. Pour in the melted butter and toss with a fork until the mixture is evenly moistened and resembles wet sand.
Heat the olive oil in a large oven-proof skillet over medium heat. Add the sliced leek, diced white onion, diced red onion, and diced fennel. Sauté gently until the vegetables are softened and translucent, stirring occasionally to prevent browning.
Add the cooked chickpeas to the skillet. Pour in the white wine and allow it to bubble and reduce for a minute before adding the vegetable stock. Simmer the ragout until the liquid is reduced by half and slightly thickened. Stir in the lemon juice and zest, then remove from the heat.
Season the tuna belly portions lightly with salt. Nestle the tuna directly on top of the warm chickpea and leek ragout in the skillet. Press a thick, even layer of the truffle breadcrumb mixture firmly onto the top of each tuna portion.
Transfer the skillet to the preheated oven. Bake for 10 to 12 minutes, or until the breadcrumb crust is toasted and golden brown, and the tuna reaches an internal temperature of 45°C/113°F for a luscious medium-rare.
Remove the skillet from the oven. Allow the dish to rest for 3 minutes before serving to let the delicate internal fats of the tuna belly settle.
Chef's Notes
- Tuna belly, known as toro or ventresca, has a remarkably high fat content. Keep the raw fish chilled in the refrigerator right up until the moment of assembly to prevent the delicate fats from melting at room temperature.
- When handling raw fish, always practice rigorous food safety. Use a separate, freshly cleaned cutting board and knife for the tuna to prevent cross-contamination with the fresh produce.
- If fresh black truffle is out of season or cost-prohibitive, you can elevate standard panko by folding in a spoonful of high-quality black truffle paste or carpaccio instead.
- The chickpea and leek ragout can easily be made up to two days in advance. The complex, sweet allium flavors will only deepen as they sit in the refrigerator, making the final assembly incredibly swift for a dinner party.
Storage
Refrigerator: 2 days — Store in an airtight container. The delicate fat structure of the tuna will firm up when chilled.
Reheating: Reheat gently in a 150°C/300°F oven just until warmed through, though it is best enjoyed fresh to maintain the medium-rare center.
