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For the tuna tataki : Cut the tuna into equal pieces and season with enough fleur de sel and pepper.

Mix good olive oil with sesame oil, soy sauce, hoisin sauce, mirin and Liège syrup to a smooth sauce with a whisk.

Also add finely chopped garlic, ginger and chili pepper and the zest of 1/4 lime.

Pour about 1/3 of this aside and rub the pieces of tuna royal with it with a brush.

Save the rest of the marinade (ie the remaining 2/3rds) for the Singapore vinaigrette.

Color the 2 sesame seeds briefly light brown in a large tefal pan, remove immediately and let cool on a plate.

Color the tuna briefly in a very hot Tefal pan with olive oil, then immediately roll in the toasted sesame seeds.

Let cool on a tray in the fridge.

For the crispy vegetables : Cut the cleaned peas lengthwise into fine strips.

Peel the green asparagus as needed and cut into long diagonal pieces.

Boil the peas, the green asparagus and the soybean sprouts together for max. 30-45 sec. in boiling water, cool in ice water.

Peel the carrot and cut into fine strips on the mandolin.

Clean the spring onions and cut into diagonal pieces.

Blanch the carrot and spring onions for max. 30 sec. in boiling salted water, cool in ice water.

Roast the 1/2 sweet pointed pepper and cut into fine strips.

Clean the beech mushrooms and fry them very briefly in a hot Tefal pan with olive oil with finely chopped garlic on top, season with salt and pepper and let it cool on a plateau.

Place all drained cold vegetables in a large bowl and keep refrigerated.

Mix the vegetables at the last minute with enough good olive oil, sesame oil, shushi vinegar, chardonnay vinegar and salt and pepper.

For the coriander mayonnaise : Dip the picked coriander and parsley for max. 45 sec. submerge in boiling water, cool immediately in ice water.

Mix the oil together with the herbs very finely in the blender.

In a cup, mix the egg with the mustard, a dash of vinegar and salt and pepper.

Add the green oil in a thin stream (the mayonnaise must be thick and no longer run, otherwise mix in ½ tsp Gelespessa).

Season with salt and pepper and vinegar and then fill in a spray bottle, keep refrigerated.

For the Singapore vinaigrette : Mix the remaining marinade with 6 g sushi vinegar and a little lime juice to make a vinaigrette, season with salt and pepper.

🥬For the tuna tataki :

500 g fresh tuna fillet

Fleur de sel


12 g extra virgin olive oil

5 g sesame oil

20 g soy sauce

20 g hoisin sauce

5 g mirin (sweet Japanese seasoning)

1/4 tbsp Liège syrup

1/4 garlic clove

0.5 cm ginger

1/4 small chilli (without the seeds)

1/2 lime

20 g white sesame seeds

20 g black sesame seeds

Olive oil

For the crispy vegetables :

1/4 box of peas

1/4 bundle of green asparagus

60 g soy sprouts

1 small carrot

1/4 bundle of spring onions

1/2 sweet pointed pepper

1/2 jar of beech mushrooms

Olive oil

1/4 clove of garlic

Pepper and salt

Olive oil extra virgin

Sesame oil

Sushi vinegar

Chardonnay vinegar

Pepper and salt

For the coriander mayonnaise :

2 bundles of coriander

½ bundle of parsley

350 g sunflower or corn oil

1 egg


Chardonnay vinegar

Salt and pepper

1 pinch of Gelespessa

For the Singapore vinaigrette :

The remaining marinade

6 g sushi vinegar

1/4 lime

Salt and pepper

For the finish :

Fleur de sel

Shisso green and purple (I used coriander instead)

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