Carpaccio of Foie Gras d’Oie and red tuna


  • 1 whole Goose Foie Gras in a cloth (220 g)
  • 250 g raw fillet of red tuna
  • 1 lime
  • Olive oil
  • A few blades of chives
  • Sea salt
  • Pepper fresh from the mill


Cut thin slices of the tuna placed in the refrigerator earlier to make it firmer.

Season the tuna with sea salt, a few drops of lime juice and a drizzle of olive oil. Set aside.

Using a thin-bladed knife, warmed under the hot tap, cut the Foie Gras into thin slices.

Arrange on the plates alternating slices of tuna and slices of Foie Gras.

Decorate the plates with lime zest, chives and pepper.


Leave the tuna in the refrigerator for 30 to 45 minutes so that it is firm enough to be able to cut thin slices, about 2 mm.

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