Difficulty:[usr 2]
Peel and seed the tomatoes, cut them into julienne strips, drizzle in very hot olive oil, then cut the tuna into small cubes, sauté in olive oil with the garlic
crushed, chop the tarragon, cut the ham into small cubes
Mix the tuna, tapenade, hazelnuts and ham, add the tarragon, salt and pepper, garnish the ravioli pasta with this mixture ( 30 g),
Put in the cold, (freezer).
Fry on each side in the clarified butter.
Drop a tablespoon of tomato julienne on a plate.
Place 3 ravioli on top, surround with a bead of olive oil vinaigrette.
Sprinkle with chopped chives and diced tomato.
Culinary Ideas from Chef Hubert
