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Ingredients
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For the Bluefin Tuna Pissaladiere
For the Foie Gras Parfait
Method
For the Bluefin Tuna Pissaladiere
- 1
Prepare the Pissaladiere Base
In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook slowly, stirring frequently, until they are caramelized, about 15-20 minutes. Add garlic and cook for another minute.
- 2
Add Tuna and Olives
Stir in the chopped black olives, thyme, tomato paste, salt, and pepper. Cook for another 5 minutes. Remove from heat and let cool slightly.
- 3
Assemble the Dish
Preheat the oven to 200°C (400°F). Roll out the puff pastry and place it on a baking sheet. Spread the tuna and onion mixture evenly over the pastry.
- 4
Bake
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown. Remove from oven and let cool before cutting into squares.
For the Foie Gras Parfait
- 5
Prepare Gelatin
Soak gelatin sheets in cold water for about 5 minutes until soft. Squeeze out excess water.
- 6
Blend Foie Gras
In a food processor, blend the foie gras until smooth. Add heavy cream, port wine, salt, and white pepper. Blend until well combined.
- 7
Incorporate Gelatin
Heat a small amount of the foie gras mixture in a saucepan and dissolve the gelatin sheets in it. Once dissolved, mix it back into the remaining foie gras mixture.
- 8
Chill
Pour the mixture into a mold or terrine and refrigerate for at least 4 hours, or until set.