This marinated tuna in soya and ginger accompanied by its South American stir-fried corn is perfect for taking you on a trip for a meal.
For 4 people
Preparation:
Coffee soup:
Peel and cut the potatoes finely.
Add the cream and cook together until the potatoes are cooked.
Then mix the soup by adding the coffee and salt .
Cool down quickly.
Thon:
Cut the tuna into small cubes.
Tuna marinade:
Blend the dashi , soy sauce , water and ginger in a blender .
Switch to Chinese.
Fried corn and capers:
Cook the corn with a lid in a pan with a little hot oil until the corn pops. Drain it on absorbent paper.
Drain the capers well with absorbent paper.
Fry the capers in an oil bath at 165 ° for 1 min 30 sec.
Drain on absorbent paper.
Divide the cold soup between 4 plates.
Season the tuna pieces with the marinade and let marinate for 2 minutes.
On the soup, arrange the pieces of tuna .
Then add the fried capers and corn , a little chopped spring onion and a pinch of Espelette pepper .
Finish with a few sprouts of red sorrel .
Also discover the recipe for the Cannibale bouillabaisse and the Itacoa restaurant.
