Seared tuna with cannelloni from Executive Chef Fabien Martinez at the Sheraton Hotel and Resort Abu Dhabi

Ingredients
•    640g tuna steak
•    100g butter
•    4 shallots, finely chopped
•    200ml white wine
•    1 tsp French mustard
•    ½ tsp saffron
•    30ml double cream
•    30g tomato, skinned, deseeded and chopped
•    1 tbsp chopped chives
•    30ml extra virgin olive oil
•    12 pieces cannelloni
•    1 cup ratatouille
•    40g parmesan cheese
•    Salt and freshly ground black pepper
•    Fresh herbs for garnish

Method
• Cook the cannelloni, drain thoroughly.
• Melt the butter in a small pan over a medium heat and cook the shallots until soft.
• Pour in the wine and reduce by half.
• Add the mustard, saffron, cream and seasoning.
• Bring to the boil, remove from the heat, stir in the chopped tomato and chives and keep warm.
• Heat a grill until hot, add the oil and season the tuna steak. Cook the tuna for 2-3 minutes per side.
• To serve, wrap the ratatouille with pasta sheets and keep warm. Garnish with parmesan shavings and fresh herbs.

This recipe serves four. It comes from Executive Chef Fabien Martinez at the Sheraton Hotel and Resort Abu Dhabi