Tataki de thon avec salade d’avocat et mousse au basilic

Ingrédients

• 400 g sashimi-quality tuna fillet (1 block)
• Sea salt and freshly ground black pepper
• 1 tbsp neutral oil (e.g. sunflower oil)
• 3 tbsp soy sauce
• 1 tsp sesame oil
• Juice of 1 lime
• 1 tsp honey
• 2 ripe avocados
• Juice of half a lime
• Half a red onion, finely chopped
• 1 handful arugula
• 1 tbsp olive oil
• 1 bunch fresh basil (approx. 20 g)
• 150 ml whole milk
• 1 tbsp sesame seeds (white or mixed)
• Optional: thin slices of red chili

Préparation

1. 1

   Take the tuna out of the fridge and let it sit at room temperature for 10 minutes. Pat dry with paper towels and season all over with sea salt and freshly ground black pepper.Heat a frying pan over the highest heat until it's very hot. Add a splash of neutral oil and sear the tuna for 30 to 45 seconds per side. The outside should be cooked, the inside remaining raw and deep red. Let rest briefly and slice into pieces about 1 cm thick.Make the marinade for the tuna: mix soy sauce, sesame oil, lime juice and 1 tsp honey. Place the sliced pieces briefly in the marinade while you finish the rest, for a maximum of 5 minutes.Make the avocado salad: dice the avocado and mix with the juice of half a lime, finely chopped red onion, a handful of arugula and a drizzle of olive oil. Season with salt and pepper.Make the basil foam: blanch a bunch of fresh basil for 20 seconds in boiling water and immediately cool in ice water. Squeeze dry and blend with 150 ml whole milk and a pinch of salt until smooth and green. Strain the mixture and gently warm it in a saucepan. Just before serving, use an immersion blender or milk frother to create airy foam.Divide the avocado salad among the plates. Arrange the tuna slices overlapping beside it. Spoon the basil foam over directly and garnish with sesame seeds, a few drops of soy sauce and optionally thin slices of red chili.Serve immediately. Tataki won't wait: bring the plates to the table at once so the foam stays airy and the fish is at its best.