Tuna & Figs Tartar with Foie Gras

Tuna and Figs Tartar with Foie Gras

Flamed with Martell Cognac

		Serves 4
		Ingredients

	600g 200g 6 60ml 60ml 50ml	fresh tuna, cubed foie gras fresh figs, skinned and mashed shoyu olive oil parsley, chopped ciboulette, chopped salt and pepper, to taste Martell Cognac

Method
For the tuna: Mix the tuna with the figs, shoyu, olive oil, parsley and ciboulette.

For the foie gras: Season the foie gras with salt and freshly ground white pepper and pan-fry in a non-stick pan. Deglaze with Martell Cognac.

Assembly
Using a ring mould, arrange the tuna tartar in the middle of a serving plate. Top with the pan-fried foie gras and lace with Martell Cognac sauce.