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

Tapas, 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 Tapas

For the peas purée

500 Ml
Frozen green peas
1 Liter(s)
Vegetable stock
3 Sprig(s)
Tarragon

For the tuna

300 Gr
Yellowfin tuna
125 Gr
Sesame seeds
125 Gr
Black sesame seeds
25 Gr
Japanese pickled ginger

For the sauce

40 Gr
Honey
100 Ml
Soy sauce
50 Ml
Lemon juice
  • Vegetable oil
  • Salt and pepper
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 3 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.

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