Maple candied tuna, fresh herb pancake, lemon confit, radish and sour cream

Preparation time: 30 min

• Preparation

  Pluck the parsley and basil leaves.  

  Remove the stems from the spinach if they are too hard.  

  Sieve the flour for the pancake.  

  Wash the lemons.  Juice and zest the lemon.

• Tuna

  Set a pot of water to boil.  Once boiling, place the tuna in the boiling water for 30 seconds then transfer immediately to the maple syrup.  Keep in the syrup for 1 hour in the fridge.

• Pancakes

  Blanch the fresh herbs then transfer to an ice bath.  Strain once cooled.  Combine all of the ingredients in a blender or food processor and combine until all of the elements are well combined.

• Confit lemons

  Cut the lemons in 6 and then blanch them in boiling water 3 times.

  Combine all of the ingredients of this recipe in a sauce pot and simmer for 1 hour.

• Sour cream

  Cut the radishes into nice slices with the help of the mandolin and set aside in a bowl of ice water.

  Combine the rest of the ingredients in a mixing bowl and make sure to season to taste with salt and pepper.

• Plating

  In a plate, place a few nice slices of the tuna and then a nice quenelle of sour cream just beside.  Gently place a shell of radishes on the sour cream and garnish the plate with some young green sprouts.