Checkered tuna, quinoa and tomato vinaigrette
By the chef
Clovis Khoury

Checkered tuna, quinoa and tomato vinaigrette


  •  500 g bluefin tuna
  •  500 g quinoa
  •  2 basil bunches
  •  2 garlic cloves
  •  10 g of parmesan
  •  Virgin sesame oil


  • 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


  • 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 !