Cut the tuna into small pieces and sear them in a pan with a little olive oil. Cook blue and place on a bed of toasted sesame seeds. Cut a thick slice.
Dice the tuna and add toasted sesame seeds, chopped chives and Thai dressing (Recipe below).
Cut 3 aubergines in half and slice the flesh. Season and drizzle with olive oil. Cook for about 40 minutes at 140°C.
Once cooked, scrape out the inside, leaving the skin aside.
Drain the recovered flesh and chop it with a knife.
In a saucepan, sweat a finely chopped onion in olive oil without browning, then add 3 anchovy fillets.
Add the chopped aubergine flesh and season.
Set aside in the refrigerator.
Cook some small seasonal vegetables and leave others raw (green beans, mini courgettes, diced red peppers and celery, snow peas, etc.), then cut them as desired to arrange on the aubergine caviar rectangle.
Add herbs and flowers as desired.
Red pepper coulis:
Sweat 1 chopped shallot in olive oil, then add 1 red pepper, gutted and cut into thin strips.
Add 20 cl of white stock, season with salt, pepper and Espelette pepper and leave to cook.
Once cooked, blend, pass through a sieve and leave to cool.
Green olive purée:
Mix 200g of pitted green olives with 1g of xanthan and a little juice.
10gr finely chopped ginger
10gr shallots, finely chopped
½ cup lemon juice
40gr olive oil
60gr toasted sesame oil
30gr soy sauce
Mix everything together, then use to season the tartare.
You can also blend it, then with the help of an egg yolk, mix it like a mayonnaise to obtain the Thai coulis.
Dill sprigs, borage, carnations, celery leaves, fried leeks and fried rice vermicelli on the tartar.
Arrange a rectangle of aubergine caviar on top of the seasoned vegetable brunoise using a cookie cutter.
Arrange the vegetables, herbs and flowers as desired.
Arrange a circle of tuna tartar on top of leeks and fried rice vermicelli.
Arrange the slice of semi-cooked tuna.
Finally, using pipettes or spoons, add dots and dashes of sauce and coulis as inspired.