Tuna tournedos with Bayonne ham
INGREDIENTS Serves 4
4 thick slices of Sarrade Bayonne Ham
4 fairly thick tuna tournedos, 150g each
1 knob of butter
Fleur de sel
Season the tuna with the salt, pepper and smoked paprika.
Cut the slices of Bayonne ham in two lengthways. Wrap each tuna tournedos in 2 half slices of ham, interweaving them and hold everything together with a cocktail stick.
Brown in a hot pan with a drop of olive oil and the butter for 3 minutes each side.
Serve immediately with a cep risotto.