Preview

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

Salted

In a small boxes, a mousseline of green peas with tarragon flavors, a chunck of red tuna crusted with sesame. Honey, soy and lemon reduction on the top.

Ingredients

Recipe for 12 tapas

For the peas purée

500 Ml

Frozen green peas

1 Liter(s)

Vegetable stock

3 Sprig(s)

Tarragon

For the tuna

400 Gr

Yellowfin tuna

30 Gr

Sesame seeds

30 Gr

Black sesame seeds

60 Gr

Japanese pickled ginger

For the sauce

40 Gr

Honey

100 Ml

Soy sauce

50 Ml

Lemon juice

Salt and pepper
Vegetable oil

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.