Half-cooked tuna, beet broth and lemongrass, raw and cooked vegetables
Egg, Vegetables and Fruits, Fish, Seafood & Shellfish
IngredientsRecipe for 4
Beet and lemongrass broth
Preparation time: 30.00 min
- Miso marinade
Combine the miso and wasabi pastes with the soy sauce and the mirin.
Cut the tuna in 4cm cubes, put them in the marinade for at least 30 minutes (ideally over night).
Sear them in a hot pan and when about to serve, half them.
Half the garlic bulb, do the same with the onion without peeling them. Slice the green of the green onions (save it though) and slice in two. On a baking tray covered with aluminum, place all these vegetables and brown them in the oven.
Use the base of the lemongrass and slice them finely.
Peel the carots.
Put a pan full of water on the heat, add the burnt onion and garlic, the lemongrass, the peel carots and the green of the green onions.
Cook for 30 minutes, sieve the broth, season to taste. Add the already cooked beet and leave to infuse for an other 30 minutes off the heat.
Once cooked, cut the carots in strips.
Once infused, dice the beet in 1 cm cubes.
- Raw vegetables
Wash the snow peas and slice them in fine julienne (strips).
Finely slice the zucchinis, if still two big you half the slices.
Cut the yellow beets in small quarters.
- Plating and last touch
Tear off the small branches of dill.
In a bowl, lay three nice pieces of tuna, lay here and there some carots strips, some beets dice and some burnt bits of onions. Lay here and there some raw vegetables.
Pour in some broth in the bowl, finish with some salmon eggs and dill branches.
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