INGREDIENTS
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Semi-cooked duck foie gras
Sashimi grade tuna loin
Juice of 2 limes
Olive oil
Micro herbs
METHOD
1 Slice the baguette into very thin pieces and toast in the oven at 180°C for around 8 minutes, or until golden.
2 Slice the tuna loin as thinly as you can (capaccio style)
3 Using a knife warmed in hot water, slice the foie gras into 3mm slices and store in a cool place.
4 Combine your lime juice and olive oil.
5 To serve, assemble by layering the toasts with a slice of the foie gras, then cover the foie gras with a tuna slice. Use a brush to baste the top with the lime juice and olive oil and season to taste. Top with micro herbs.
6 Serve immediately.
Wine pairing
Arrogant Frog Lily Pad White Viognier $9.99. The texture and the complexity of the tastes created are perfectly matched by the round and rich texture of the viognier, through its dry apricot, peach and slightly spicy aromatics.
Wine pairing by Jean-Claude Mas, head winemaker and proprietor of Domaines Paul Mas.
The Carousel thanks Kévin Breugnot, head chef at Côté Mas, for this recipe.
