Serves 4


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



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).