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Bean and mint salad with chanterelles, tomato and ginger chutney and tuna with Azorean peppers à la Thomas Vetter

Bohnen-Minzsalat mit Pfifferlingen, Tomaten-Ingwer-Chutney und Thunfisch mit azorischer Paprika à la Thomas Vetter | Maître Philippe & Filles

Just a few weeks ago, at a trade fair near Lisbon, we had the great pleasure of trying the brand new varieties of Santa Catarina's extraordinarily good tuna varieties. In addition to the new varieties with curry, rosemary, basil and mint, there was also a great local creation with Azorean peppers. The taste of this is somewhere between paprika and pepperoni, so it is wonderfully aromatic and fruity but only slightly spicy. In this way, the tuna is not covered and can develop its own taste.

Although the fish is also a real treat on its own or with a slice of bread, a thousand recipe ideas shot into our heads as soon as we tried this delicious new discovery. Thomas implemented one of them for the recipe of the week this week. And he hits exactly what we want on these beautiful warm summer days and what brightens our mood when a summer thunderstorm is approaching again.
Here, crunchy vegetables meet fresh herbs, tender spicy fish meets fruity tomatoes... and everything in a colorful setting - a summer poem and a feast for the eyes and taste buds!

Ingredients for 4 persons):

Preparation:
If necessary, cut off the sandy roots of the chanterelles. Wash the chanterelles briefly in cold water with a little flour (the flour in the water binds the sand). Drain and let dry on kitchen paper.

Clean the green and string beans (cut off the ends) and then either halve or cut them into diamonds and then blanch in boiling salted water until al dente. Rinse with cold water.

Peel the white beans and cook the kernels in gently boiling water until al dente. Then peel the beans and remove the shell. (You can also use ready-made white beans out of the jar. If you use dried ones, they must be soaked in three times their volume of cold water for a day before cooking.)

Rinse the flageolet beans well from the jar.
Mix all the beans together in a large bowl.

Now peel the red onion, halve, cut into fine strips and add to the beans.
Season with a little salt and pepper. Cut the mint into fine strips and mix in.

Briefly fry the chanterelles in a hot pan until crispy, add a little olive oil, the crushed garlic cloves and the thyme and season with salt and pepper.
Mix it all in with the beans.
Mix the tuna marinade into the bean salad as well, season again with salt and pepper or Piment d'Espelette if necessary.

For the chutney:
Using a small knife, remove the stalk from the tomatoes and score a cross in the skin on top. Then blanch the tomatoes in boiling water for about 10 seconds, rinse in cold water and then peel off the skin. Quarter the tomatoes, remove the core and cut into small cubes.

Peel the shallots and the ginger, cut into very fine cubes, heat them up briefly in the pan with a little olive oil for approx. 2 minutes. Mix in the diced tomatoes and season with salt and a little pepper or Piment d'Espelette.

Place the beans on a plate, place the tuna on top and drizzle generously with the chutney. And you have the salad :) Bon appétit!


Our conclusion: the mushrooms, the beans, the mint, the freshness, the tuna, the slight spiciness... a real colorful bouquet of juicy aromas that puts you in a good summer mood in no time!

Our wine recommendation: Our wine recommendation: A rosé goes particularly well with such a fresh salad, especially if it has beautiful fruity and floral notes. These form a refreshing balance with spicy and exotic dishes.

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Chipirones mit kanarischem Kartoffelsalat mit Cornichons, Koriander und roter Paprikavinaigrette à la Thomas Vetter | Maître Philippe & Filles

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