Champagne Henriot bring you a delightful and elegant recipe that perfectly complements the effervescence and finesse of a fine Champagne. [ read the full champagne story ]
Estimated reading time: 4 minutes
Today, Champagne Henriot bring you a delightful and elegant recipe that perfectly complements the effervescence and finesse of a fine Champagne. This Tuna Carpaccio with Saffron Oil is not just a dish; it’s an experience, designed to awaken your palate and prepare it for the glorious bubbles of your favorite Henriot cuvée. The delicate flavors of fresh tuna, the aromatic whisper of saffron, and the bright zest of lemon create a symphony that resonates beautifully with the complexity of Champagne.
Ingredients:
- 200 g red tuna fillet
- 200 g white tuna fillet
- Olive oil
- 2 green lemons
- 3 saffron pistils
- Fresh coriander & basil
- 50 g tapenade
- Salt & pepper
Instructions:
- Prepare the Tuna for Slicing: To achieve those paper-thin slices essential for carpaccio, gently wrap each tuna fillet in cling film. Place them in the freezer for precisely 30 minutes. This slight firming makes slicing effortless.
- Craft the Saffron-Infused Oil: In a small bowl, combine 5 tablespoons of exquisite olive oil with the vibrant juice of the two green lemons. Carefully add the three precious saffron pistils. Season with a pinch of salt and a grind of fresh pepper. Set this liquid gold aside, allowing the saffron’s delicate aroma to infuse.
- Prepare the Fresh Herbs: Wash and finely chop a few sprigs of fresh coriander and basil. These herbs will provide a burst of freshness and color.
- Slice the Tuna: Retrieve the tuna fillets from the freezer. Unwrap them and, using your sharpest knife, slice the tuna as thinly as possible. The aim is near transparency.
- Assemble with Artistry: Begin by spreading a thin, even layer of tapenade on each serving plate. This will provide a subtle depth of flavor. Artfully arrange the thinly sliced tuna over the tapenade.
- Dress and Garnish: Drizzle the aromatic saffron-infused oil generously over the tuna slices. Finally, elegantly sprinkle the chopped fresh coriander and basil over the top, adding both visual appeal and a refreshing aroma.
- Chill Before Serving: Allow the carpaccio to marinate in the refrigerator for a mere 10 minutes before serving. This brief chill allows the flavors to harmonize and ensures the carpaccio is perfectly refreshing.
This carpaccio is a testament to the power of simplicity and quality ingredients. Its freshness, acidity, and subtle richness make it an ideal companion to the crisp, clean notes of a Brut Souverain or the elegant fruitiness of a Blanc de Blancs from Champagne Henriot. Enjoy this culinary delight with your chosen Champagne, and let the flavors transport you.
For more details on this recipe and other pairings, you can visit the original source: Boutique Champagne Henriot.
Brut Souverain is the first Cuvée to see the light of day in the history of Champagne Henriot since its founding in 1808 by Apolline Henriot. She wanted to illuminate her lands through the creation of a great Champagne.
According to her, one year was not enough to tell the story of all her terroirs. She therefore decided to set aside wines each year to incorporate them into a future blend. Thus, she founded the House by creating a champagne whose blending would be a fundamental principle.
Henriot ‘Brut Souverain’ (2019-base)
52PN 4PM 44CH
81(75)p
TASTING NOTE Champagne Club by Richard Juhlin ‘Drier than before with 2.6 grams dosage from the warm vintage with a full 46% reserve wines. You should always give these nice standard champagnes a couple of extra years in your own cellar to bring out the nice gunpowder-scented bouquet that is so characteristic of Henriot Souverain. A little unredeemed, but well-structured when we dug in in May 2025.’
