To make the tuna fillets on chickpea and red onion velouté, first start with the chickpea cream: clean and slice the shallot (1). Heat 2 tsp of olive oil in a saucepan, add 1 peeled but whole clove of ...

To make the tuna fillets with caper sauce, start by preparing the sauce: drain the caper berries from the preserving vinegar, then remove the stem (1) and place them in a tall blender glass (2), also ...