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

Vegetables and Fruits, Fish, Seafood & Shellfish

Seared and maple candied tuna served with a small pancake, lemon, radish and sour cream.


Recipe for 4 persons


4 Steak
Yellowfin tuna
200 Ml
Maple syrup
1 Liter(s)
Boiling water

Fresh herb pancake

500 Ml
500 Ml
500 Ml
Flat parsley
200 Ml
6 Gr
Baking powder
3 Unit(s)
8 Gr
320 Ml

Lemon confit

1 Unit(s)
100 Gr
200 Ml

Sour cream

4 Unit(s)
100 Gr
Sour cream
1 Unit(s)
Lemon juice

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.

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