Serves 4
Ingredients
Tuna marinade
400g blue fin tuna slab
20g light soya sauce
10g rice vinegar
20g dashi vinegar
10ml ginger juice
2g togarashi
Fleur de sel
Ground black pepper
Delicate tomato tart
1kg tomato
1 shallot
1 garlic clove
1 basil bunch
4 slices of pain de campagne
100g acidulated ginger, minced
100g ginger juice
100g minced capers
Fleur de sel, sprinkle
Ground black pepper, sprinkle
50ml extra virgin
Olive oil
To serve
400g blue fin marinated tuna slab
Tomato tart
Method
Tuna marinade
Mix the light soya sauce, rice vinegar, dashi vinegar, ginger juice, togarashi, fleur de sel and the ground black pepper. Grill the tuna on the preheated grill or plancha for a minute only so as to cook the exterior and keep the interior raw. Place the tuna in the marinade and put it aside in the refrigerator for one hour.
Delicate tomato tart
Peel the skin off the tomatoes, slice them into wedges and remove the seeds to keep only the flesh petals (don’t throw any of the leftovers). Sprinkle the pealed petals with fleur de sel, ground black pepper, chopped garlic and french thyme. cook them in the oven at 100c for 20 minutes. When done, cut them
in the shape you prefer using molds (don’t throw any of the leftovers). finely mince the shallot, garlic and basil. In a saucepan, sauté them in the olive oil. Add the tomato leftover, minced acidulated ginger, ginger juice, minced capers and what is left from the tomato flesh petals. Hold the mixture on heat until the water is dried from the sauce. Toast the slice of pain de campagne and add the tomato sauce. Garnish them with the round slices of tomato. Sprinkle them with a bit of fleur de sel, black pepper and olive oil. Put them to heat in the oven at 100c for 1 minute.
To serve
remove the tuna slab from the refrigerator and cut it into slices. Serve the tuna accompanied with the tomato tart (serve a warm tart).