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Coteaux d’Ancenis Rosé

Little tunny carpaccio with a raspberry condiment

By Frédéric Chiron, Le Petit Boucot – Nantes

For 4

Ingredients :

4 supremes of little tunny
1 small Chioggia beet
4 handfuls of arugula
2 chopped shallots
2 chopped scallions
30 g (1 oz.) preserved lemon, cubed
50 g (1.8 oz.) chopped capers
8 cherry tomatoes
1 package of raspberries
The zest and juice of 1 lime
250 ml (8 fl. oz.) extra-virgin olive oil

Step 1 : Prepare the sauce: mix the shallots, scallions, capers and preserved lemon. Add the cherry tomatoes in cubes, the package of raspberries and the lime zest and juice. Add olive oil and set aside.

Step 2 : Peel and cut the beet in slices. Refrigerate.

Step 3 : Color both sides of the little tunny supremes. Set aside.

Step 4 : Season the arugula salad with a tablespoon of vinaigrette. Place the little tunny supremes cut in thin slices on top. Drizzle with sauce and decorate with slices of beet.