The yellowfin tuna belly is the part of the belly of the fish, the most fatty, very marbled and tasty. We will season it before cooking in a marinade of thyme flower, fleur de sel, olive oil.
We will pass it very quickly on the plancha or in a very hot pan, double-sided, just to sear it.
We cut the chorizo very thin and we grill this preparation in the oven, then in a plate, we put the tuna fillet, the grilled chorizos on it. You can make a whipped cream with an absinthe mustard found in nature and flavors and we use this whipped cream as a condiment to accompany this superb dish
Christophe Weber brought us his favorite utensil, a very practical juicer
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