This steamed tuna recipe dubbed basil infused tuna is the signature dish of French-born Michelin star Chef Guillaume Brahimi.
Only sashimi-grade Yellowfin tuna will do for my signature dish. If your fishmonger can’t deliver, shop around somewhere else or put the recipe on the backburner for another day.
- 2 bunches basil leaves
- 4 x 100 grams pieces yellowfin tuna loin sea salt
- pepper freshly ground
- 1/4 red coral lettuce torn into small pieces
- 1/4 green coral lettuce torn into small pieces
- 4 sprigs chervil
MUSTARD SEED AND SOY VINAIGRETTE
- 50 milliliters soy sauce
- 2 limes juice only
- 30 milliliters pickled ginger juice drained from pickled ginger
- 2 teaspoons yellow mustard seeds
- 375 milliliters olive oil
Mustard Seed and Soy Vinaigrette
- Combine the soy sauce, lime juice, ginger juice and mustard seeds in a large glass bowl.
- Slowly add the olive oil, whisking continuously, until combined.
- Place the vinaigrette in the fridge to infuse for 2 hours.
- Blanch the basil leaves in a saucepan of boiling water for 30 seconds, then plunge into a bowl of iced water.
- Remove and drain, then gently pat dry between two clean tea towels.
How to Prepare the Tuna
- Place the tuna on a length of plastic film and season with salt and pepper.
- Cover each piece of tuna with the blanched basil, stretching the leaves over the top and overlapping a little down the sides so that no part of the tuna is left exposed.
- Turn over and repeat on the other side, until the tuna is completely covered by the basil.
- Tightly wrap each piece in the plastic film.
- Toss the coral lettuce in a bowl with 2 tablespoons of the vinaigrette and arrange on the serving plate.
Final Preparation & Plating
- Bring a saucepan of water to the boil and add the wrapped tuna.
- Remove from the pan after just 30 seconds and gently unwrap the plastic film.
- Slice the tuna on the diagonal, then dip into the bowl of reserved vinaigrette to cover completely.
- Take out straight away and arrange on the lettuce.
- Sprinkle the tuna with salt, place the leaf of one chervil on one half of each plate and serve.