Green peas puree with tarragon, sesame tuna, honey soy lemon reduction |

Preparation time: 30 min

Preheat your four at 425 °F

• For the mise en place

  Prepare the vegetable stock.

  Pick the tarragon.

  Roll the tuna steak in the sesame on all the surface.

  Chop the marinated ginger.

• For the green peas

  In the boiling vegetable stock, cook the peas for 5 minutes. Remove the peas with slotted spoon and put them in the blender with the tarragon leaves. Mix at high-speed until smooth. If too thick, add a little bit of stock.Fix the seasoning and place it in the fridge with a saran wrap on the top to cool it down.

• For the tuna

  Season the pieces of tuna. In a hot pan with vegetable oil, sear the tuna for few seconds on each side, place it on a baking tray and fiinish it 1-2 minutes in the oven.

• For the sauce

  Heat the honey in a pot, when boiling, add the soy sauce and the lime juice. Let it cook for few minutes and fix the seasonning.

• For the platting

  In a white deep plate, put the mousseline in the middle, the cube of tuna on the top, finish it with the sauce, and a little bit of marinated ginger.