Technical Stages :

• Blanch a leek with a good part of its greens in 1 litre of chicken stock.
• Mince 2 other leeks, blanch them for 1 minute in boiling water, drain them and cook them for 15 minutes in the stock that was flavoured with the first leek. Cut one leek into pieces as a garnish and the other for an oil infusion.
• Reduce the stock by half.
• Take the cut leek for the oil infusion and place it in an empty jar. Shake vigorously with 20 cl olive oil. Leave to rest.
• In the meantime, prepare the olive jelly as follows: Sweat the minced onion in butter with chopped tuna, black olives, thyme, bay leaves, parsley sprigs and the 6 minced button mushrooms.
• In this chopped mixture, pour the red wine and Port that you reduced to a glaze and very mild fish stock. Cook for 30 minutes.
• Leave to rest and sieve. Mold in cups and leave at room temperature until firm.
• When this jelly is firm, filter the leek infused oil and use it to make an emulsion with the reduced leek stock and half a gelatine sheet that you melted in. Then pour a layer of emulsion on the olive jelly and leave again to firm up.
• Finally place raw peppered and slightly salted tuna pieces on top with a drop of white wine. Finish with chopped chives.