Tuna millefeuille, seared tuna, tartare of scallop & tuna, yuzu aïoli, avocado purée, pickled cucumber, poached eggs
Millefeuille de thon, thon poêlé, tartare d’avocat, noix de St-Jacques et thon, aïoli à l’yuzu, concombre au vinaigre, oeufs pochés
Ingredients
Tuna & scallop tartare: 1 kg sashimi-grade tuna 100 g sashimi-grade scallops, roe removed 1 large shallot, finely chopped 40 g red radishes, finely chopped juice and zest of 1 lemon zest of 1 orange 1 tablespoon chopped chervil 1 teaspoon chopped dill 2 tablespoons extra virgin olive oil sea salt Pastry biscuits: 1x 16 cm dish sheet all-butter puff pastry 1 egg yolk, beaten black sesame seeds Avocado purée: 1/2 teaspoon salt 1 garlic clove 2 teaspoons extra virgin olive oil 1 ripe avocado, diced juice of 1 lemon To serve: 4 tablespoons Yuzu aïoli (page 200) 8 x 2 cm discs Pickled cucumber (page 202) 8 x 64-degree eggs (page 205) salmon roe dill sprigs chervil sprigs
Method
For the tuna and scallop tartare, trim the tuna so you have a nice 500 g piece that is roughly square. Set aside. Finely dice the scallops and the remaining 500 g tuna and place in a bowl with the shallot, radish, citrus zests, lemon juice, herbs and 1 tablespoon of the olive oil. Mix and season to taste with sea salt. Preheat the oven to 180°C. Line a baking tray with lightly greased silicone paper. For the pastry biscuits, cut the puff pastry into eight 3 x 8 cm rectangles. Place them on the prepared tray. Place another piece of greased silicone paper on top of the pastry, then place an empty baking tray on top, to stop the pastry from rising in the oven. Bake for 10 minutes, then remove the top tray and top layer of silicone paper. Brush the pastry with the beaten egg yolk and cook for a further 5-8 minutes, until golden and crisp. Allow to cool. For the avocado purée, add the salt, garlic and olive oil to a jug blender and blend until smooth. Add the diced avocado and lemon juice and blend until you have a smooth purée. Season the square piece of tuna well, then put it in a frying pan with the remaining tablespoon of olive oil over high heat, and seal it briefly on all sides. Set aside in a warm spot to rest. If you are cooking the tuna in log form, it should be sliced after it is rested into 2 cm steaks. Keep it rare and pink - do not overcook the tuna. To build the plate, take a spoonful of the yuzu aïoli and smear it across the plate in a nice single stroke. Using a little aïoli, secure a pastry biscuit to the plate, then pipe a little avocado purée onto the biscuit. Place a generous amount of tartare on top of the avocado and finish with a little more piped avocado. Finish with a pastry biscuit sprinkled with the sesame seeds. (To achieve a clean and stable millefeuille, you can use a rectangular, metal forming mould. This can also be used to cut out the pastry.) Place two pieces of pickled cucumber, topped with the salmon roe, on the plate along with three slices of the pan-sealed tuna. Add the 64-degree eggs to finish. Garnish with the dill and chervil.
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