By the chef
Clovis Khoury
Checkered tuna, quinoa and tomato vinaigrette
Ingredients
- 500 g bluefin tuna
- 500 g quinoa
- 2 basil bunches
- 2 garlic cloves
- 10 g of parmesan
- Virgin sesame oil
Marinade
- 100 ml olive oil
- 30 ml lemon juice and zest
- 10 g ginger
- 30 ml soya sauce
- 1/2 sprig of lemongrass
- 10 coriander seeds
- Salt, ground pepper
Tomato vinaigrette
- 4 tomatoes
- 1 tablespoon lemon vinegar
- 1 tablespoon soya sauce
- 1 tablespoon sugar
- 1 teaspoon Espelette pepper
- Salt, ground pepper
Method
- Cut the tuna into 1.5 cm cutlets and poach in salted water for 15 seconds, then remove from water and leave to cool.
- Mix the ingredients for the marinade in a bowl and pour over the cutlets. Leave to marinate for around 6 hours.
- Cook the quinoa in boiling salted water for 10 minutes, drain and leave to cool.
- Cook the basil leaves in and salted water, remove and immediately leave to cool in ice.
- Blanch the garlic cloves three times.
- Place the dry basil, parmesan, garlic and virgin sesame oil in the food processor and mix until a green paste is formed.
- Cut the tomatoes into quarters, then place them in a saucepan with the lemon vinegar, sugar, soya sauce, Espelette pepper, salt and pepper. Leave to cook on a low heat and reduce by half, strain the mixture in a conical strainer, pressing down and then leave to cool.
- Mix the quinoa with the basil paste and season.
- On a square plate, dice the tuna into small cubes. With the help of a square cutter, place the quinoa in the centre of the plate, then top with the tuna. Remove the cutter and place the sauce around the square. Serve immediately.
Bon appétit !