Qualité Hérault

For 4

• 4 red tuna steaks 3cm thick, about 80g each,
• 200g chickpeas cooked in stock,
• ½ teaspoon of powdered cumin,
• Tabasco,
• ½ red pepper,
• ½ green pepper,
• ½ courgette,
• 1 tablespoon chopped onion,
• 1 tablespoon chopped parsley,
• Juice of 1 lemon,
• 10cl virgin olive oil,
• 4 handfuls of rocket,
• 4 tablespoons vinaigrette,
• 4 very thin slices smoked bacon,
• Salt and pepper.

PREPARATION

1. Blend the chickpeas with the cumin and a little stock to make a very smooth puree, season with fine salt and Tabasco and keep warm,
2. Finely dice the peppers and courgette and mix into the puree with the onion and parsley. Add the lemon juice, oil, salt and pepper,
3. Dry the bacon for 30 minutes in the oven at 120°C and drain on kitchen paper,
4. Season the rocket with the vinaigrette, flash-fry the tuna steaks, leaving them raw on the inside, season with salt and pepper and keep warm.

SERVING

Take 4 plates and put some chickpea puree in the middle of each,
Arrange the vegetables around it and put the tuna steak on top,
Garnish with the rocket and a slice of grilled bacon.Serve immediately.