Tuna and Foiegras with Squid Ink Tagliatelle and Mustard Foam

By Executive Chef Sandip Narang

Preparation Method:

  • Roast the red and yellow pepper and remove the skin. Cut into thin juliennes and season with salt and oil.
  • Prepare pasta dough with the flour, eggs and squid ink. Sheet the dough and cut into strips into tagtelle. Blanch in boiling water and cook the squid ink pasta with peppernota, cheese and butter sauce.
  • Sear the rare tuna streaks and plate on top of the prepared squid ink pasta.
  • Place the seared foie gras on top of the tuna steaks and glaze the red wine jus on top.
  • Mix the mustard seeds, salt, fish stock, milk, lecithin and heat it to 46 degree C and make a foam out of it and place on top of the tuna and foie gras and garnish with herbs and serve hot.


  • 20 gms squid ink
  • 250 gms flour
  • 4 nos. egg yolk
  • 100 gms red pepper
  • 100 gms yellow pepper
  • 150 gms tuna steaks
  • 40 gms foiegras
  • 50 milliliters fish stock
  • 5 gms mustard
  • 50 milligrams milk
  • 5 gms salt
  • 30 milliliters veal stock
  • 5 gms onion confit
  • 20 gms lecithin