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 !