Ahi tuna with dark chocolate shavings on olive crust

An unlikely pair that works, the combination of sweet, savoury and salty flavour profiles will whet the palate for more.

Serves 4
Prep time 10 minutes
Cook time 45 minutes

120g fresh tuna slice
12 small black olives
55g fine beans, pre-blanched
65g cherry tomatoes
pinch salt and freshly crackled bell pepper
2 tsp white truffle oil

Olive flan pastry
125g flour
75g unsalted
2 tbsp good black olive paste
1 egg
pinch salt
20ml cold water

• Combine the flour and butter together in a mixer and mix using a hook. Add the rest of the ingredients and mix well. Roll out the olive flan pastries to a 3cm thickness. Using a knife, cut out a reticular and chill it in the fridge for half an hour.
• Lightly grease and flour the 24cm baking tin. Place the pastry over it as shown and prick it with a fork. Layer it into the tin and make some thumb print.
• Pre-heat the oven at 200 C°. Lightly pre-bake the dough for 3 minutes until it is half-cooked.
• Lay fresh tuna, pre-blanched fine bean, tomatoes and olives onto the pastry. Season with salt, pepper and truffle oil.
• Bake it or flash it in the oven for 2 minutes at 235 C°. Shave some dark chocolate over it before serving.

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