Ingredients
This base recipe yields 1 plated serving. Adjust the servings below to scale ingredient quantities automatically.
Base recipe = 1 serving.
- 225 g Ahi tuna
- 5 g cracked black pepper
- 60 ml lemon juice
- 5 g Dijon mustard
- 120 ml olive oil
- 60 g green beans
- 60 g diced potatoes
- 1 red onion
- 15 ml red wine vinegar
Method
- Prepare the citronette by emulsifying lemon juice, Dijon mustard, and olive oil until balanced and bright.
- Steam the green beans and boil the potatoes until tender, then cool rapidly to preserve texture and color.
- Crust the Ahi tuna evenly with cracked black pepper.
- Sear the tuna quickly on all sides in a very hot pan, keeping the center rare to medium-rare.
- Marinate the red onions briefly with red wine vinegar and a touch of salt.
- Arrange the vegetables on the plate, slice the tuna neatly, and finish with lemon citronette.
Chef’s Note: This dish depends on precision. Keep the tuna cool before searing, use a very hot pan, and slice cleanly for the best presentation and texture.
| Calories | ~480 kcal |
| Fat | ~32 g |
| Carbohydrates | ~12 g |
| Protein | ~40 g |
| Sodium | ~450 mg |