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Roast albacore tuna with Pâté Hénaff

Roast albacore tuna with Pâté Hénaff

Recipe from Jean-Luc Le Diberder

4

Easy

20 mn +45 mn cooking

Ingredients

  • One 2.5 kg albacore tuna (or equivalent in loin/fillet).
  • 3 260g tins of Pâté Hénaff.
  • Garlic.
  • Salt and pepper.
  • Olive oil.
  • Mustard.

Preparation

  1. Cut off the head and tail of the tuna.
  2. Cut the fish in half from the back.
  3. Remove blood fillets, clean.
  4. Prick inner flanks with garlic, brush with mustard.
  5. Garnish with slices of Pâté Hénaff.
  6. Season with salt and pepper.
  7. Brown the fish in olive oil.
  8. Bake at 280°c for 15 minutes, then 30 minutes at 180°c.
  9. Turn the roast over from time to time and drizzle with juices.
    At the end of cooking, add a few onion rings.
  10. Serve with potatoes or white rice.

Product used

Pâté Hénaff

Tip

To pan-fry slices (or cubes) of Pâté Hénaff, we recommend putting it in the fridge before use. Pâté Hénaff should be sliced with a butcher’s knife (not a serrated one).

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